Balsamic sesame chicken bento
I had been looking for fresh romanesco in the supermarket, but the only cabbage types readily available are cauliflower and broccoli. So I had to resort to using frozen ones. I wish I had a famer's market nearby where I would be able to find this kind of special fruits and veggies, because the "mainstream" range ends up being a bit boring after a while. I think I will have to try and visit the vroegmarkt (i.e. early/night market catering for the professionals of the food industry) in Brussels, one of these days. Maybe I'll be able to find coloured cauliflowers and purple carrots over there. These look all so good in other people's bentos :o)
How to balsamic sesame chicken:
I found the recipe for the balsamic sesame chicken on the Justbento blog and it really is delicious. For the sake of clarity I'm copying maki's recipe below
My ingredients (for 2 bentos):
- 300 g of skinless chicken breasts cut into small pieces (because the boneless thighs the recipe called for, aren't sold as such over here)
- 1 TBS of balsamic vinegar
- 1 TBS of soy sauce
- lots of sesame seeds (I started with 4 TBS but gradually added more when I ran out of them)
- olive oil
Combine the chicken pieces, vinegar and soy sauce, and stir around to help the flavors permeate the meat. Leave to marinate for at least 10 minutes.
Heat up a non-stick frying pan over medium-high heat, and add just a litte oil (or use a cooking spray) to coat the bottom.
Drain off the chicken, and coat with the sesame seeds. Press with your fingers so that the sesame seeds stick as much as possible. Arrange the pieces as flat as possible in the frying pan. Pan-fry for about 4-5 minutes on medium-high heat, then turn over and cook for another 4-5 minutes or so. The chicken should be cooked through, and the sesame seeds should be crispy rather than soggy.
This is a quick and easy recipe but definetely something that I will make again.