Ingredients:

For this chicken bento recipe, you will need:

1 chicken breast fillet, cut into small cubes
2 tbsp soya sauce
1 tbsp rice wine
1 tbsp sugar
1 tsp grated fresh ginger
2 tbsp oil
2/3 cup sushi rice
1 tsp sesame seeds
1 tbsp chopped green / spring onions
1 tbsp potato or corn starch
water

(serves 1)

Method:

Marinade the chicken in a mixture of the soya sauce, rice wine, ginger and sugar for at least two hours.

In a small iron skillet (with lid), heat the oil over medium/high heat and fry the chicken with the marinade for about two minutes until the outside of the chicken is just cooked, mixing in the potato / corn starch well to coat the chicken. Transfer the part-cooked chicken cubes to a plate for later. Continue to cook the marinade until it thickens / caramelizes. Pour the thickened sauce over the chicken in the plate.

Wipe the bottom of the skillet. Place the sushi rice in the skillet and add about 1 cup water. Bring to boil, cover and cook the rice for about 10 minutes. The rice may not be cooked through at this point but that is fine. Check there is still quite of lot of water otherwise add more. Spread the chicken and sauce evenly over the rice, cover and simmer for about 5 to 7 minutes, or until the chicken and rice are just cooked through.

Sprinkle the sesame seeds and green / spring onion on top and serve, either directly from the skillet (this will be very hot so take care not to burn), or transfer to a bento box or bowl to serve.