Chicken Teriyaki Bento

Name: Chicken Teriyaki Bento
Yield: Serves 1 serving
Ingredients: 6.5 –7 oz chicken (180–200 grams); 1 large egg; 1 green bell pepper; Pinch salt; 2 teaspoons soy sauce; 2 teaspoons sugar; 2 teaspoons mirin; 2 teaspoons sake or water

味彩ちゃん @cook_40367195

A popular choice for bento boxes! This sweet and savory chicken teriyaki tastes great even when cold.
Recipe background:
I wanted to make a simple, delicious, and colorful bento using chicken, so I put together this three-color teriyaki bento with chicken, green bell pepper, and egg I had in the fridge.

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Ingredients

Serves 1 serving

6.5–7 oz chicken (180–200 grams)
1large egg
1green bell pepper
Pinchsalt
Sauce
2 teaspoonssoy sauce
2 teaspoonssugar
2 teaspoonsmirin
2 teaspoonssake or water

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Steps

1

Scramble the egg. Thinly slice the green bell pepper and sauté it with a pinch of salt.
2

Lightly sprinkle both sides of the chicken with a little salt. Place the chicken skin-side down in a pan and cook over low heat for about 5 minutes until golden brown, then flip it over.
3

After flipping, cover the chicken with aluminum foil and cook over low heat for 10 minutes until cooked through.
4

While the chicken is cooking, mix all the sauce ingredients together.
5

Pour the sauce from step 4 over the cooked chicken and cook until the sauce thickens and coats the chicken.
6

Pour half of the sauce from the pan over cooked rice.
7

Place a sheet of nori (seaweed) on top of the rice.
8

Cut the chicken into bite-sized pieces and arrange them diagonally in the center. Pour the remaining sauce over the chicken, then place the sautéed bell pepper and scrambled egg above and below the chicken. Drizzle mayonnaise over the egg to finish!