Steps
How to make it
Prep 8 min · Cook 15 min
- Dice 2 chicken breasts crosswise against the grain; peel and finely dice 1/2 carrot (about 0.5 cm); divide 2 bowls cooked rice into bento containers.
- Toss chicken with 1/2 Tbsp soy sauce and 1 tsp rice wine; rest 10 minutes to marinate (reserve the remaining 1/2 Tbsp soy sauce for stir-frying).
- Heat 1 Tbsp olive oil in a skillet over medium heat; stir-fry carrot 2 minutes until edges soften but still slightly crisp.
- Push carrot to the side, add chicken in a single layer, and sear over medium heat 3–4 minutes until golden on the surface.
- Toss everything together and stir-fry 1–2 more minutes until chicken is fully cooked (no pink when cut).
- Pour the reserved 1/2 Tbsp soy sauce along the pan edge and stir-fry over high heat 30 seconds to reduce the sauce.
- Taste and portion chicken and carrot over rice; let cool to room temperature before closing bento lids (keeps rice from getting soggy).
