Bento Ginger Chicken

Steps

How to make it

Prep 10 min · Cook 12 min

1. Cut chicken breast (200 g) into strips against the grain; shred ginger (20 g) into fine strips. Toss chicken with a pinch of salt and soy sauce (1 tsp) for 5 minutes.
2. Heat olive oil (1 tbsp) over medium-high in a skillet; lay chicken flat and stir-fry 2–3 minutes until surfaces turn color and centers are still slightly pink.
3. Add ginger and stir over medium heat 1 minute until fragrant; then add remaining soy sauce (about 1 tbsp) and rice wine (1 tbsp).
4. Stir-fry over high heat 1 minute until glazed and chicken is just cooked through; turn off heat before it dries out.
5. Cool completely and pack in bento boxes; reheat in the microwave about 1 minute next meal—cover with a damp paper towel to prevent drying.

Tips & storage

Make it easier

• Split into two meals with rice and blanched greens.
• Rest meat for 2–3 minutes before slicing; when pieces vary in thickness, check the thickest center for doneness.

Refrigerate up to 2 days; microwave about 1 minute with a damp paper towel over the box.