Japanese Style Teriyaki Chicken and Vegetable Bento Box Recipe

Total time30 mins

10 minspreparation time

20 minscooking time

Bento Boxes are the ultimate Japanese packed lunch. Try this tasty chicken pasta salad bento recipe with a dressing of lime, honey and teriyaki sauce. Eat cold

Ingredients

1 portion(s)

small aubergine

A few thyme leaves

3 tbsp

Kikkoman Naturally Brewed Soy Sauce

2 tbsp

olive oil

small organic lime

2 ½ tbsp

Kikkoman Teriyaki Sauce with Toasted Sesame

1 tsp

honey

Freshly ground pepper

50 g

pasta (e.g. penne)

100 g

chicken breast fillet

60 g

cherry tomatoes

avocado

1 tsp

chopped pecan nuts

Nutritional facts (per portion):2994 kJ / 715 kcal

35.6 gFat

40.1 gProtein

59.6 gCarbohydrates

Preparation

Step 1

Pre-heat the oven to 220℃ (200℃ fan). Wash the aubergine and cut off the ends. Then chop into approx. 2 x 2 cm cubes. Wash the thyme, combine with the aubergine, 2 tbsp. soy sauce and 1 tbsp. oil, place in a small oven-proof dish and bake for approx. 15 -20 minutes.

Step 2

In the meantime prepare the dressing. Wash the lime with hot water, dab dry and grate off a little zest. Then cut the lime in half and squeeze out the juice. Stir together the remaining soy sauce, ½ tbsp. teriyaki sauce, a little lime zest, 1-2 tbsp. lime juice and honey. Season with pepper. Cook the pasta according to the pack instructions, then mix with 1 tbsp. dressing.

Step 3

Cut the chicken into 2 x 2 cm cubes. Combine with the remaining teriyaki sauce and fry for approx. 8-10 minutes in the remaining oil.

Step 4

Wash and halve the tomatoes. Cut the avocado flesh into pieces and drizzle with the remaining lime juice so that they don’t turn brown. Pour the rest of the dressing into a screw-top jar for transportation. Arrange all the meal components in a bento box/ lunchbox, garnish with pecan nuts and refrigerate until you are ready to take it with you.

Recipe-ID: 660

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