Teriyaki bento box

Fiona Goodall

We cook big batches of this chicken on a quiet night for our family to eat for lunches during the week. The microwave bags of brown rice make it super fast to whip up. We have served ours with green beans but feel free to add whichever vegetables you prefer. Wash it down with a hot cup of green tea.

Ingredients

600 g	Chicken tenders (Main)
⅓ cup	Honey
⅓ cup	Soy sauce
¼ cup	Mirin
1 Tbsp	Minced garlic
1 Tbsp	Minced ginger
1 Tbsp	Peanut oil
2 cups	Cooked brown rice (Main)
2 cups	Green beans
1 sprinkle	Toasted sesame seeds, and sliced red chilli, to serve

Directions

1. Place chicken in a large bowl and add honey, soy, mirin, garlic and ginger and leave to marinate in the fridge for at least an hour.
2. Heat a large fry pan over medium to high heat and add the peanut oil. Add the chicken and cook for about 5 minutes on each side. Test a piece by cutting in half. If it is cooked all the way through, place in a bowl ready to serve.
3. Bring a pot of salted water to the boil and cook the green beans for four minutes. Drain and season.
4. Divide the chicken, rice and beans between 4 serving bowls. Garnish with sesame seeds and chilli.

More healthy lunches from Karena and Kasey

• Lebanese quinoa salad
• Tuna-stuffed baked kumara