Teriyaki Chicken Bento Inspired Boxes

Ingredients

• 1.5kg Diced Chicken Breast
• 1/2 Cabbage, Shredded
• 2x Burpless Cucumber, Diced
• 3x Truss Tomatoes, Diced
• 1/2 Red Onion, Diced
• 2x Red Capsicum, Diced
• 2x Avocados, Diced
• 4 Cups Basmati Rice, Cooked
• 1/2 Cup Low Sodium Soy Sauce
• 6TBS Obento Rice Wine Vinegar
• 6TBS Light Brown Sugar
• 1TBS Sesame Oil
• 5 Minced Garlic Cloves
• 1TBS Cornstarch, mixed into a slurry with water (if required)
• TO GARNISH - Sesame seeds, spring onion, soy sauce, kewpie mayonnaise.

Method

1. Fry chicken breast in neutral cooking oil. Set aside.
2. Cook rice as directed. I cooked 4 Cups of Rice in 6 Cups of Water in a pot on the stovetop. Heat on high until boiling, once boiling reduce to low and cook for 13 minutes. Allow rice to steam off the element with the lid on for at least 10 minutes. Fluff before servicing.
3. Prepare vegetables as indicated and set aside.
4. Mix soy sauce, Obento Rice Wine Vinegar, brown sugar, sesame oil and minced garlic together.
5. Add chicken back into frying pan and add sauce. Cook until chicken is heated through and the sauce begins to thicken. If the sauce requires further thickening, add cornstarch slurry.
6. Serve on a bed of rice with the prepared veges. I garnished my rice with soy and kewpie, and used sesame seeds and spring onion on my chicken. DELISH!

Product used in recipe

• Obento - Rice Wine Vinegar
• Kewpie - Mayonnaise