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May 3, 2006
Hawaiian sunset

[hawaiian sunset bento with fried rice and caramelized chicken]

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...

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
  1. 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.
  2. 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.
  3. 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.
  4. Return the chicken mixture to the pan. Cook for an additional 4-5 minutes, stirring occasionally and turning the tenderloins over.
  [Adapted from a Cooking Light recipe]

* Use gluten-free products
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