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July 12, 2006

[bento with chicken skewers and veggie stir-fry]

Left: broccoli and yellow bell pepper stir-fried with Thai peanut tofu (from Sunergia)
Right: pan-seared chicken skewers with chili-BBQ sauce

We had this pan-seared chicken (in whole-thigh form) for dinner last night and loved it. The sauce has a wonderful fiery kick to it that enhances the flavor of the chicken. You can have dinner on the table in minutes with this recipe, especially if you marinate the chicken the night before (or that morning) and have a rice cooker you can set on timer to be ready within 15 minutes of you getting home. I served it with white rice and a side of shelled edamame and corn niblets seasoned with a dash of salt and pepper. So simple, speedy, and delicioso!

Added side benefit? Chicken thighs reheat wonderfully and retain their moistness, so the skewers that I made yesterday held up beautifully for today's bento. Oh, and two thumbs up for Sunergia's "More Than Tofu" products. I panfried some of their Thai peanut-flavored tofu today before combining it with the stirfry (seasoned with sugar, sake, and tamari to taste), and it was really good!


1 lb boneless, skinless chicken thighs, sliced into strips (or leave whole if you're doing dinner)
1 tsp toasted sesame oil
- Marinade -
1/4 cup shallots, chopped
4 garlic cloves, minced
2 tbsp brown sugar
1 tbsp fish sauce
juice from 1 lime
1-1/2 tsp toasted sesame oil
- Sauce -
3 tbsp ketchup
1 tbsp Sriracha chili sauce
2 tsp honey
1 tsp minced ginger (or prepared ginger paste)
4 tsp rice vinegar
  1. Combine shallots, garlic, brown sugar, fish sauce, lime juice, and toasted sesame oil. Place the chicken and marinade into a large ziploc bag. Squeeze the air out and seal; then knead the chicken and marinade together. Marinate in the refrigerator overnight (or at least 4 hours).
  2. Heat 1 tsp of toasted sesame oil in a large skillet over medium-high heat. Thread the chicken on wooden skewers and add to the pan. Cook, turning the skewers, until the chicken is browned on all sides, about 1-2 minutes per side. Reduce the heat to low, cover the skillet, and cook until the chicken is done (about 5-6 minutes, rotating the skewers occasionally).
  3. While the chicken is cooking, combine the sauce ingredients and mix well.
[Adapted from a Cooking Light recipe]
*Use gluten-free products.
© Cooking Cute