Lunch · Japanese · 15 min
Bento with Karaage and Steamed Broccoli
- Calories
- 661
- Protein
- 42g
- Carbs
- 48g
- Fat
- 25g
Ingredients
- 171.4 g Chicken breast, skin-on, raw
- 124.5 g Rice, white, cooked
- 207.5 g Broccoli, raw
- 33.2 ml Mirin (sweet rice wine)
- 8.3 g Olive oil
Method
- 01Cut the chicken breast into bite-sized 1-inch pieces. Toss with a splash of soy sauce, ginger, and garlic, then lightly dust in potato starch.
- 02Heat the olive oil in a heavy-bottomed pan over medium-high heat. Sear the chicken until the crust is golden-brown and the interior is succulent, about 3-4 minutes per side.
- 03Deglaze the pan with the mirin, letting it bubble and reduce into a glossy, sticky glaze that coats the chicken perfectly.
- 04Meanwhile, steam the broccoli florets until bright green and tender-crisp, about 4 minutes.
- 05Assemble the bento box: pack the warm, fluffy white rice into one side, arrange the glistening karaage chicken alongside, and fill the remaining space with the steamed broccoli.
- 06Garnish with a sprinkle of toasted sesame seeds before serving.
Cook it with the whole plan around it
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