Teriyaki chicken rice boxes
Sticky teriyaki chicken over rice with cucumber. A Japanese-style lunchbox.
Cost at typical US prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Boneless skinless chicken breasts11 oz
- Long-grain white rice9 oz
- Teriyaki sauce3 oz
- Cucumber1 cucumber
- Scallions½ bunch
Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.
Usually contains: Gluten, Soya.
Always check the label. Products vary by store and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Cook the rice following the pack instructions.9 oz long-grain white rice
- Cut the chicken into bite-size pieces. Heat a little oil in a skillet over a medium-high heat and fry for 6 to 8 minutes, turning, until golden and cooked through.11 oz boneless skinless chicken breasts
- Pour in the teriyaki sauce and let it bubble for 1 to 2 minutes, stirring, until sticky and coating the chicken.3 oz teriyaki sauce
- Slice the cucumber and the scallions. Pack the rice, chicken and cucumber into lunchboxes and scatter with the scallions. Cool before putting the lids on, and keep in the fridge.1 cucumber½ bunch scallions
Cool the rice quickly and keep it in the fridge until lunch.
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