for 4 person

Rice

200 g	basmati rice
3 dl	water
¼ tsp	salt

Edamame

200 g	frozen edamame beans, defrosted
	salted water, boiling

Chicken

1 tbsp	Sriracha sauce
1 tsp	liquid honey
1 tsp	mild paprika
½ tsp	salt
500 g	Skinless chicken steaks
1 tbsp	olive oil

Cucumber salad

1 ½ tsp	mustard
3 tbsp	soy sauce
1	cucumber, thinly sliced

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.

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