Shared recipe

Sticky Gochujang Chicken Bento Boxes

4 servings5 / 5BentoKorean-InspiredMeal PrepHealthy

Four work lunches from one cook: sticky gochujang chicken thigh bites, sesame rice, charred broccoli, smashed cucumber salad with chili crisp and slices of tamagoyaki, packed compartment by compartment.

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Time

Prep: 10min
Cook: 25min
Total: 35min

Nutrition

per serving

Calories: 567
Protein: 39.6g
Carbs: 41.9g
Fat: 26.3g

One serving: 1 bento box

Instructions

Prep and Rice

Cook the short-grain rice according to package instructions.
While rice cooks, whisk the gochujang, soy sauce, and honey in a small bowl.

Main and Sides

Heat a skillet over medium-high heat with a splash of oil. Sear chicken bites until browned and cooked through, about 6-8 minutes.
Add gochujang sauce to the chicken, tossing until sticky and glazed. Remove from heat and sprinkle with sesame seeds.
In a separate pan, char broccoli florets with a drizzle of sesame oil for 4 minutes until tender-crisp.
Smash cucumbers with the flat of a knife, chop, and toss with rice vinegar and chili crisp.
Whisk eggs with a pinch of salt. Cook in a thin layer in a rectangular pan, rolling tightly to create a tamagoyaki log. Slice into 4 pieces.

Assembly

Divide rice into 4 containers, topped with sesame seeds.
Add a portion of chicken, broccoli, smashed cucumber, a slice of tamagoyaki, and a handful of strawberries to each bento box.

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Chef's notes

Chef's Notes & Tips

Tip 1 of 3

To save time, use a non-stick square pan for the tamagoyaki; if you don't have one, a small round pan works, just roll the omelet tighter.

Tip 2 of 3

For the crispest cucumbers, smash them first with the flat of your knife to create fissures, which allows the dressing to penetrate deeply.

Tip 3 of 3

Always let the rice cool slightly before packing into bento boxes to prevent condensation and keep the chicken texture intact.

Source

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