Char Siu Chicken Bento

Char Siu Chicken

This is my take on Char Siu chicken. It is easy to make in the oven and has a natural red color from tomato paste instead of red food coloring. It is packed with flavor and perfect for meal prep.To complete the meal, I also made quick and flavorful stir-fried green beans. Let’s make it!

Notes:

• Marinated Chicken: Let the chicken marinate overnight, to absorb the flavor

• Tomato paste for natural color: Traditional Char Siu often uses red food dye, but tomato paste gives a natural color while adding a slight sweetness

Char Siu Chicken Recipe

Ingredients

For the Chicken:

• 2 lb chicken thighs

• 2 Tbsp brown sugar

• 1 tsp salt

• ½ tsp five-spice powder

• ½ tsp black pepper

• 2 Tbsp hoisin sauce

• 1 Tbsp Shaoxing wine

• 2 Tbsp soy sauce

• 1 tsp sesame oil

• 4 garlic cloves, minced

• 2 tsp ginger, minced (about 1 inch)

• 2 Tbsp tomato paste

• 1 Tbsp honey

For Serving:

• 2 cups steamed rice

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Instructions

1. Make the Marinade: In a small bowl, mix together the brown sugar, salt, five-spice powder, black pepper, hoisin sauce, Shaoxing wine, soy sauce, sesame oil, garlic, ginger, and tomato paste.

   

2. Marinate the Chicken: Place the chicken thighs in a Ziploc bag or container, pour in the marinade, and coat well. Let it marinate in the fridge overnight or at least 8 hours.

   

3. Preheat & Prepare: Preheat your oven to 375°F (190°C). Line a sheet pan with foil for easy cleanup. Arrange the marinated chicken on the pan, reserving any excess marinade.

4. Bake: Roast for 30 minutes.

5. Make the Sauce: While the chicken bakes, pour the reserved marinade into a small saucepan. Add 2 Tbsp water and bring to a simmer. Stir in honey until fully dissolved. Set aside.

6. Glaze & Finish: After 30 minutes of baking, brush the sauce onto the chicken and continue cooking for another 5-10 minutes.

7. Check Doneness: The chicken is ready when the internal temperature reaches 165°F (75°C).

8. Rest & Serve: Let the chicken rest for a few minutes before slicing.

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Green Bean & Mushroom Stir-Fry

Ingredients

• 12 oz green beans

• 8 oz mushrooms (I used shiitake & oyster)

• 1 green bell pepper, thinly sliced

• ½ yellow onion, thinly sliced

• 4 garlic cloves, minced

• 2 tsp ginger, minced (about 1 inch)

Stir-Fry Sauce:

• 1 Tbsp soy sauce

• 1 Tbsp sweet chili sauce (I used FLYBYJING Spicy Sweet Chili Sauce)

• 1 Tbsp oyster sauce

• ½ Tbsp sesame oil

• 2 Tbsp white sugar

• 1 Tbsp Shaoxing wine

• 1 tsp rice vinegar

• 1 Tbsp cornstarch + 1 Tbsp water (for thickening)

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Instructions

1. Make the Sauce: In a small bowl, mix together all the stir-fry sauce ingredients.

2. Cook the Green Beans: Heat 1 Tbsp oil in a large pan over medium-high heat. Add green beans and cook until browned, wrinkly, and slightly wilted (about 8 minutes). Remove from the pan and set aside.

   

3. Sauté the Veggies: Add a bit more oil to the pan, then toss in mushrooms, bell pepper, and onion. Sauté for 5 minutes until softened.

4. Combine & Cook: Over medium heat, pour in the stir-fry sauce while mixing. Return the green beans to the pan and toss everything until well coated.

   

5. Thicken the Sauce: Lower the heat and let the sauce simmer until it thickens.

6. Remove from heat & serve.

   

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Meal Prep Assembly

1. Divide steamed rice into four meal prep containers.

2. Top each with Char Siu Chicken.

3. Add the green bean stir-fry to each container.

Storage:

• Stays fresh in the fridge for 3-4 days.

  

Let me know if you try it—enjoy!