Ingredients:

  • 2 cups (370g) cooked short-grain white rice or quinoa
  • 1 tsp (5ml) toasted sesame oil
  • ½ tsp (3g) sea salt
  • 12 oz (340g) chicken breast, thinly sliced into strips
  • 2 tbsp (30ml) soy sauce
  • 1 tbsp (15ml) honey
  • 1 tsp (5ml) grated ginger
  • 1 tbsp (15ml) neutral oil
  • 1 cup (150g) snap peas, blanched
  • 1 medium (120g) carrot, julienned
  • ½ cup (75g) steamed broccoli florets
  • 1 tbsp (15ml) toasted sesame seeds
  • 1 cup (150g) fresh blueberries
  • 1 cup (140g) sliced strawberries
  • ½ cup (75g) cubed mild cheddar or gouda cheese

Instructions:

  1. Rinse the cooked rice or quinoa. While still warm, fold in the toasted sesame oil and sea salt to create a fragrant, non-stick base.
  2. In a small bowl, whisk together soy sauce, honey, and grated ginger.
  3. Heat neutral oil in a skillet over medium-high heat. Add chicken strips and cook until the edges are mahogany-colored and charred, approximately 3-4 minutes per side.
  4. Pour the sauce into the skillet and toss the chicken until the sauce reduces to a glossy, thick glaze that clings to the meat.
  5. Assemble the bento box: pack the seasoned rice firmly into the largest compartment. Layer the glazed chicken in the medium compartment.
  6. Tightly arrange the julienned carrots and blanched snap peas in the remaining sections to prevent movement.
  7. Nestle the fresh blueberries, sliced strawberries, and cheese cubes into the smallest remaining gaps.
  8. Sprinkle toasted sesame seeds over the meal for the finishing touch.