Balsamic chicken was adapted from Maki's recipe: I marinated chopped chicken thighs in equal volumes balsamic vinegar and shoyu. Instead of draining off, I just pan-fried the chicken for a few minutes until browned and let the associated marinade reduce during cooking. Sprinkle with sesame seeds after. The reduced sticky sauce is great with steamed broccoli and rice too. I made a batch of Thai purple and white jasmine rice (not the same as glutinous purple rice, or black rice, which I've used before and which turns a much darker black color). I mixed it with furikake to make an onigiri for my boy's bento. Topped with sweet potato / purple potato flowers, this bento now qualifies for Hapabento's May B.O.M.B contest! I also added steamed broccoli, raw yellow carrot spears and a radish. Fruit side contains strawberry, grapes and one of the last remaining Cara Cara oranges. I'm SO sad that they appear to be unavailable suddenly, and the last time I saw them they were $3 a pound! Oh well. I'll have to wait for the summer fruit production. Our tree is now full of apricots, which I hope will mature into bright orange fruit soon!
I am a former research scientist turned stay-at-home-mom of 2 who got started with bento in an effort to help my kids learn that eating healthy and nutritious foods can be fun and cute. I make a bento lunch for my 13yo (8th grader) son & my 10yo (4th grader) daughter every school day, and post the pictures on my sherimiya ♥ flickr photostream. Here in this blog is where I describe each bento, and you'll also get a peek inside our family adventures. Thanks for taking a look, and please let me know what you think ^-^!