Rice Cooker Broccoli Chicken Bento

Steps

How to make it

Prep 10 min · Cook 18 min

1. Pat dry 260g chicken breast; cut 180g broccoli into small florets and rinse; peel 80g carrot and slice into thin half-moons; mince 2 cloves garlic.
2. Slice chicken crosswise against the grain into thick pieces (about 1 cm); toss with 1.5 tsp soy sauce, minced garlic, and a pinch of salt; rest 10 minutes to marinate.
3. In a heatproof dish that fits the rice cooker, layer carrot slices on the bottom, broccoli florets next, then lay chicken slices flat on top (leave space between pieces—do not stack).
4. Add 1 cup water to the outer pot, place the dish in the inner pot, cover, and start steaming.
5. When the switch pops up, rest 5 minutes so residual heat keeps the breast tender.
6. Open the lid and pierce the thickest part of the chicken with a skewer—the juices should run clear with no pink; broccoli should still look bright green.
7. Cut into pieces or keep as slices and divide into 2 bento portions; let cool before closing the lids.

Tips & storage

Make it easier

• Avoid slicing breast too thin or it dries out—keep some thickness.
• Rest meat for 2–3 minutes before slicing; when pieces vary in thickness, check the thickest center for doneness.

Refrigerate portions up to 2 days; splash water before microwaving.

Substitutions

Optional add-ins