It sounds weird, but Honey and Mayo Chicken is amazing. I got it from a new Bento recipe book I bought and now I’m going to show you how to make your very own bento! Welcome to Foodie Friday!
As promised, every Friday I do a new recipe. Today’s is a Bento box containing rice, tamagoyaki, sesame asparagus, and a honey-mayo chicken that will get your mouth watering.
If you’re here for the Bento recipe here it is!
1.) Make the rice, and allow it to cool if you’re not going to eat this right away.
2.) Make the Tamagoyaki which you can read about HERE.
3.) For the Sesame Asparagus, you will need the following (enough for three Bento’s at roughly 28 calories per serving).
- 2 to 3 stalks asparagus, cut into 1-inch lengths
- 1tsp toasted sesame oil
- Salt and Pepper (to taste)
- Chicken Bouillon powder, to taste
- 1/2 teaspoon toasted white sesame seeds
A.) Blanch the asparagus for 1 to 2 minutes and drain.
B.) Combine the asparagus and sesame oil in a bowl. Add the salt, pepper, and chicken bouillon. Garnish with sesame seeds.
4.) For the Honey-Mayo Chicken, you will need the following (this is for 1 serving at 386 if you wish to have two Tbsp of Mayo ((I used one however in this video and it was really good)).
- 4oz (100g) boneless chicken thigh (fat removed)
- 1 tsp honey
- 1 tsp sake
- 2 tsps soy sauce
- 1/2 tsp cornstarch
- 1 to 2 Tbsp mayo
- Japanese Seven Spice to taste
A.) Cut the chicken into bite-sized pieces. Coat with the honey, sake, soy sauce, and cornstarch, rub in and leave for at least 10 minutes in the fridge.
B.) Place chicken in a small pan prepared with a cooking spray or other non-stick helper, and cook until done and slightly charred. Add one Tbsp of mayo (or two if you would like) as well as the Japanese seven spice, stir to coat, then, either allow to cool before putting in the bento for later, or serve while hot.
I hope you like this! Please be sure to like and subscribe to my channel and feel free to ask me any questions you might have! Thank you for reading. -Heather Astaneh