Teriyaki Chicken Bento
Another quick post but this time with teriyaki chicken thighs from a large batch I cooked myself.
Pre-cooked chicken pieces are excellent for bento stash. Freeze each piece individually then it’s quick to reheat and pack into your bento.
For today’s box I chopped a large chicken thigh into bite sized pieces so it would fit snuggly in this round box.
Also on the menu…brown rice with diced takuan, furikake, edamame, enoki mushrooms, tomatoes,dried olives and a slice of heirloom melon.
The produce department were sampling the melons and I’m a “sucker” for samples. This time the tactic totally worked as these cantaloupes called “Tuscan Melons” are sweeter than candy!
Update: Here’s another 2 tiered bento with a similar arrangement…also with melon and enoki mushrooms! 
That looks so delicious! I really should start looking for sales on thigh meat, it is so good when braised in sauce and they are easy to bone. Now, if only my daughter was less picky.
Omg, new MRB! So pretty!
i love how you kind of made your own furikake on top of another one – so festive! chicken and melon sound delish, like the best flavors from a summer bbq!!
yes, the new MRB IS so pretty, has a lovely cool refinement and light blue is perfect for the warmer months to come. lovely and elegantly natural bento as always!
Mmmmmmm, sounds delicious again! I just have one question: how do you eat your enoki mushrooms? Do you eat them like in a salad? I never find them at my asian store so I have never had a chance to give them a try…
Hi Pipaw, You can eat enoki mushrooms, raw or sauteed just like any other mushroom except that they are delicate. And because of their size they cook rather quickly.
Thanks for your explanations Debra!
Hi Pipaw, You’re very welcome!
Love your 2-tier round box bento and everything in it just looks so beautiful! I still have a problem to get my boy to eat the takuan, but my daughter seems like it