This week, for lunch, I made a curry-like marinated chicken. Originally, I was aiming for a sweet, Asian-Inspired chicken, but it turned into a curry like chicken. However, I was pleasantly surprised by this unexpected result. I paird this chicken bento with a bunch of vegetable side dishes that I reused for dinner and my other lunch meal prep. You can find the vegetable side dish recipes (here). I also paired the bento with tamagoyaki. So let’s make it!
Notes:
Cut of chicken: I prefer chicken thighs because they are the most flavorful and really hard to overcook or mess up.
Ingredients:
2 lb chicken thighs
1 Tbsp minced ginger
1 Tbsp minced lemongrass
1 Tbsp cilantro, minced
4 garlic cloves, minced
1 tsp salt
¼ cup soy sauce
1 Tbsp sugar
2 Tbsp curry powder
1 cup coconut milk
Directions:
Prepare the Marinade:
In a food processor, add all the ingredients except for the chicken thighs.
Blend until the mixture becomes a smooth sauce.
Marinate the Chicken:
In a Ziploc bag, pour the marinade mixture over the chicken thighs and coat them evenly.
Seal the bag and massage the marinade into the chicken.
Refrigerate for at least 4 hours or overnight for the best flavor.
Bake the Chicken:
Preheat the oven to 375°F (190°C).
Place the marinated chicken thighs in a 9x12 baking pan, wiping off any excess marinade.
Bake for 30-35 minutes, or until the internal temperature reaches 165°F (74°C).
Optional: Broil the chicken for the last 5 minutes for crispy skin.
Rest the Chicken:
Let the chicken rest for at least 10 minutes before slicing.
Assemble Your Bento:
Add steamed rice to half of your meal prep container.
Lay the sliced chicken on top of the rice.
Divide your prepared vegetable & tamagoyaki side dishes (recipe here) among the other half of the container.
