Name: Karaage Chicken Bento Box
Yield: 4 servings
Ingredients: Teriyaki Sauce; ½ cup Jade Mountain Classic soy sauce; 2 tablespoons Baker’s Source Classic dark brown sugar; 2 tablespoons Sysco Classic honey; 1 teaspoon grated Imperial Fresh ginger; ½ teaspoon Sysco Imperial garlic powder; 2 tablespoons Sysco Classic cornstarch; For Serving; 2 cups Imperial Fresh matchstick carrots; 2 tablespoons International Supreme rice vinegar; 2 teaspoons Sysco Classic granulated sugar; 2 tablespoons Sysco Imperial sesame seeds; 16 Jade Mountain Classic pork or vegetable potstickers; 4 cups Sysco Classic Asian-Style Chicken Bites; 2 tablespoons Sysco Supreme sesame oil; 2 Imperial Fresh garlic cloves; 4 cups halved baby bok choy; 2 teaspoons Jade Mountain Classic soy sauce; 4 cups cooked Jade Mountain Imperial jasmine rice; Imperial Fresh scallions for garnish

1

Teriyaki Sauce

2

Cook 1 cup water, soy sauce, sugar, honey, ginger and garlic powder in a saucepan over medium heat. Bring to a simmer; whisk in cornstarch dissolved in ¼ cup water. Cook until slightly thickened, about 5 minutes, stirring frequently. Refrigerate in airtight container up to 6 days. Makes about 1½ cups.

3

For serving

4

Toss carrots with rice vinegar and sugar in a small bowl, add some sesame seeds.

5

Prepare potstickers as label directs; transfer to serving plate.

6

Deep-fry Asian-Style Chicken Bites in vegetable oil at 375°F until golden brown, about 4 minutes.

7

Heat sesame oil in a small sauté pan over medium-high heat; add garlic and bok choy and cook until just wilted, about 3 minutes. Stir in some sesame seeds and soy sauce; transfer to serving plate.

8

Transfer rice to serving plate. Serve topped with chicken bites and teriyaki sauce with carrot mixture on the side; garnish with scallions.

Karaage Chicken Bento Box

Ingredients

20 Ingredients

Instructions

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