Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Rice
Edamame
Chicken
Cucumber salad
How it's done
Rice
Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Place the water, rice and salt in a pan, bring to the boil. Cover the rice and leave to fluff up over a very low heat for approx. 15 mins.; do not remove the lid. Separate the rice with a fork, leave to cool.
Edamame
Cook the edamame in simmering salted water for approx. 5 mins. Remove, drain, set aside.
Chicken
In a bowl, mix the Sriracha sauce with all the other ingredients up to and including the salt. Add the chicken steaks, mix well. Heat the oil in a non-stick frying pan. Add the chicken steaks, brown on each side for approx. 4 mins.
Cucumber salad
Place the mustard and soy sauce in a bowl, mix well. Add the cucumber, mix.
To serve
Divide the rice between 4 bento boxes. Top with the chicken steaks, cucumber salad and edamame.
| Prepare: | Prepare the bento bowls approx. 1 day in advance, store in the fridge. |
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