Quinoa Teriyaki Chicken & Edamame Bento for Work Lunch
🧂 Ingredients
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 150 grams quinoa
- 300 ml water for boiling the quinoa
- 250 grams boneless chicken breast
- 100 grams shelled edamame (frozen is fine)
- 1 piece carrot, diced small
- 3 tbsp sweet soy sauce (kecap manis)
- 2 tbsp soy sauce
- 1 tbsp honey
- 2 clove garlic, finely minced
- 1 inch piece ginger, finely grated
- 1 tsp lime juice
- 1 tsp sesame oil
- 1 tbsp vegetable oil
- to taste salt
- to taste ground pepper
- 1 tsp toasted white sesame seeds, for sprinkling
- 1 stalk scallion, thinly sliced, for sprinkling
🛒 Products You Might Need
* Affiliate links — you can help support KulinerBDG by shopping through them
👩🍳 Instructions
- 1 Rinse the quinoa under running water until clean using a fine mesh strainer, then drain.
- 2 Boil the quinoa with 300 ml water and a pinch of salt. Cook over low heat, covered, for 12-15 minutes until the water is absorbed and the quinoa is cooked and fluffy. Remove from heat and fan briefly so it doesn't clump together.
- 3 While waiting for the quinoa to cook, cut the chicken breast into small cubes or strips, according to preference.
- 4 Make the teriyaki sauce: combine the sweet soy sauce, soy sauce, honey, minced garlic, grated ginger, and lime juice in a small bowl. Stir well.
- 5 Heat the vegetable oil in a pan over medium heat. Sauté the chicken until it changes color and is half cooked.
- 6 Pour the teriyaki sauce into the pan and mix well with the chicken. Cook, stirring occasionally, until the sauce thickens and is absorbed, about 5-7 minutes. Add pepper to taste, turn off the heat, then drizzle with sesame oil.
- 7 In a separate pot, boil the diced carrot and edamame with a little salt for 3-4 minutes until tender but still crisp. Drain.
- 8 Arrange the quinoa as a base in the lunch box, place the teriyaki chicken on top, then add the carrot and edamame on the other side.
- 9 Sprinkle with toasted sesame seeds and sliced scallion as a finishing touch. Let it cool briefly before sealing tightly to prevent condensation.
- 10 Store in the refrigerator if not eating right away, and warm briefly in the microwave before enjoying at lunchtime.
💡 Tips
• Cook a large batch of quinoa and teriyaki chicken over the weekend, then store in an airtight container in the fridge for meal prep stock for the next 3-4 days.
• If you don't have quinoa, you can substitute brown rice or regular white rice without changing the overall flavor.
• To keep the teriyaki chicken from being too sweet, reduce the amount of honey and add a bit of extra lime juice to balance it out.
• Use a lunch box with dividers so the quinoa, chicken, and vegetables don't mix together and keep their texture intact while traveling.
📊 Nutrition Facts / serving
💬 Comments (0)
Log In to leave a comment!
No comments yet. Be the first! 😊