May 3, 2006
Left: Handcut nori on fried rice with onions (curry flavoring used for the yellow layer, and ketchup flavoring used for the orange and red-orange layers)
Right: garlicky green beans, carrot flowers, steamed broccoli, and caramelized chicken and onions
Like the word 'aloha
,' this bento is both a hello and a goodbye. Hello to all you bento fans...and goodbye until mid-May. Tomorrow morning, the hubs and I are hopping on a plane to beautiful Kauai for a wedding on Saturday. Then on Monday we head to Oahu to soak up more sun and hang out with friends. Wee hoo! I can't wait!
So ♥ Cooking Cute ♥ will be on hiatus until we return -- look for new bento starting on Monday, May 15.
A hui hou...
|CARAMELIZED CHICKEN AND ONION
1lb chicken breast tenders
salt, to taste
pepper, to taste
1 tsp olive oil
1 medium onion, sliced into wedges
1/2 cup seedless raspberry jam
1 tbsp red wine vinegar
1 tbsp reduced-sodium tamari
1 tsp minced ginger
1/2 tsp dried rosemary
[Adapted from a Cooking Light recipe]
- Heat the oil in a large nonstick skillet over medium-high heat. Add the onion wedges and sauté until onions soften and begin to brown, about 3 minutes.
- Season the chicken on both sides with salt and pepper and add to the pan with the onions. Sauté the chicken until it is cooked through, about 8 minutes. Remove the onion and chicken from the pan and set aside.
- Add the raspberry jam, red wine vinegar, soy sauce, ginger paste, and rosemary to the pan and cook, stirring constantly with a fork or whisk, for 2 minutes.
- Return the chicken mixture to the pan. Cook for an additional 4-5 minutes, stirring occasionally and turning the tenderloins over.
* Use gluten-free products
© Cooking Cute