9 recipes found
Mix chicken, egg, 2 teaspoons cornstarch, and sesame oil in a bowl.
Bring a large pot of water to a boil over high heat. Add noodles and cook until soft, about 4 minutes. Drain and rinse under cold water to stop the cooking.
Heat 1 tablespoon of vegetable oil in a wok over high heat. Add vegetables and stir-fry until soft, about 3 minutes. Transfer vegetables to a bowl using a slotted spoon.
Add the remaining vegetable oil to the wok. Add chicken and stir-fry until no longer pink, about 5 minutes. Transfer chicken to a bowl using a slotted spoon.
Mix the remaining cornstarch and water in a bowl until smooth; add to the wok. Add chicken broth, soy sauce, and oyster sauce, and cook over medium heat 3 minutes or until sauce starts to thicken.
Add vegetables and chicken back to the wok and stir until sauce is evenly distributed. Turn off heat and let stand 3 minutes. Serve over noodles in a bento box.
Combine tuna, mayonnaise, chopped egg, onion, pickle chips, and salt in a bowl to make tuna-egg salad.
Place tomatoes on a flat work surface. Cut slits from the top towards the bottom to make partial wedges. Fill tomatoes with tuna salad.
Dip banana slices in lemon juice. Thread a toothpick through a banana slice, pineapple chunk, and strawberry. Repeat assembling kebabs with the remaining fruit.
Cut 1 carrot and 1 cucumber into 3/4-inch circles. Cut each carrot slice into the shape of a tulip using a small knife. Trim cucumber slices into leaves. Thread a leaf through a toothpick; insert a tulip on top. Repeat with the remaining leaves and tulips.
Cut the other carrot and cucumber into 1/2-inch slices. Cut out mini carrot and cucumber flowers using a mini flower-shaped vegetable cutter.
Place the hot egg in a heart-shaped egg mold; close the lid slowly and tightly. Soak the mold in a bowl of cold water for 10 minutes. Remove egg and drain on a paper towel.
Arrange tuna-egg salad, fruit kebabs, tulips, carrot and cucumber cut-outs, and heart-shaped eggs in a bento box.
Rinse rice with cool water until the water runs clear; drain. Bring rice and ¾ cup water to a boil in a pot; reduce heat. Simmer until water is absorbed, about 15 minutes. Cool 10 to 20 minutes.
Cut nori sheet into two 1-inch strips; reserve remainder of sheet for tamagoyaki.
Form cooled rice into 4 equal portions using wet hands, keeping hands wet to keep rice from sticking. Create an indention in 1 rice portion using your thumb; fill indention with 1 teaspoon bonito flakes. Top with another rice portion to enclose onigiri. Form into an oval shape; wrap middle with 1 nori (1-inch) strip. Repeat to make a second onigiri with remaining rice portions, bonito flakes, and nori (1-inch) strip. Sprinkle white and black sesame seeds on top of onigiri. Place in a bento box.
Whisk eggs, mirin, and ⅛ teaspoon tamari together in a bowl; divide into 3 portions. Cut remaining portion nori sheet into four ½-inch strips.
Heat oil in a small saucepan or square tamagoyaki pan over medium-high heat. Add ⅓ egg mixture; cook until almost firm, 2 to 3 minutes, if omelet is too firm, it won't stick together very well. Slide flat omelet onto a plate. Add 4 nori (½-inch) strips to the pan with some space between each.
Add ⅓ egg mixture to the pan; cook until almost firm, 2 to 3 minutes. Roll up carefully in the pan with nori strips. Slide rolled omelet onto edge of first unrolled omelet. Add remaining ⅓ egg mixture to the pan; cook until almost firm, 2 to 3 minutes, roll it up and slide on top of second omelet. Cool until cool enough to touch, about 5 minutes.
Roll entire layered omelet together with nori inside. Cut into 4 pieces. Place alongside onigiri in bento box.
Combine 2 tablespoons tamari, ginger, and wasabi paste in a bowl; transfer to a portable container and place into bento box. Add edamame and steamed broccoli to bento box.
Heat oil in a skillet over medium-high heat. Saute chicken in the hot oil until browned and no longer pink, about 8 minutes. Remove from heat and let cool, about 10 minutes.
Stir cooled chicken, grapes, celery, and mayonnaise together in a bowl. Add tarragon and season with salt. Place chicken mixture into a compartment of a bento box.
Roll or gently fold the tortilla and place into the largest section of the bento box. Place apple and walnuts in additional compartments. When ready to eat, spoon chicken mixture onto the tortilla, add the other toppings, and wrap.
Cut a slit from top to bottom into the side of each jumbo olive. Ease the olive open slightly to insert about 1 teaspoon of cream cheese, forming a penguin belly.
Cut a small triangle-shaped notch out of 9 carrot rounds to form feet; press 1 triangular piece (trimming if necessary) into each small olive to create the beak.
Thread each jumbo olive onto a toothpick lengthwise through the existing holes. Anchor the toothpick onto a carrot slice (line belly up with feet); set a small olive on top (beak facing forward). Place penguins on a plate; refrigerate until assembly.
Combine shredded carrot, onion, pimento peppers, and celery in a bowl. Mix 2 tablespoons softened cream cheese, 1 teaspoon lemon juice, mayonnaise, and salt in a separate bowl; beat until fluffy. Fold carrot mixture into cream cheese; mix well. Refrigerate at least 1 hour before use.
Toss green apple slices, red apple slices, and 1 tablespoon lemon juice together in a bowl.
Cut carrot rounds into decorative shapes using vegetable cutters. Wrap in a wet paper towel and place in a plastic bag; refrigerate until assembly.
Pat cucumber slices dry. Place 1 half-slice tomato at the end of a cucumber slice; roll up together and secure with a toothpick.
Arrange 1/2 the carrot shapes in a bento box. Place 1/2 the sandwich spread in a small silicone baking cup; place 4 crackers in another cup. Arrange 1/2 the green apple slices, red apple slices, and grapes. Add 5 cream cheese penguins, 4 turkey slices, and 3 cucumber-tomato rolls. Use remaining ingredients to create a second bento box. Refrigerate until ready to eat.
Place chicken, black beans, corn, Cheddar cheese, red onion, red bell pepper, and jalapeno in a large bowl; toss well. Add ranch dressing, chipotle pepper, and 2 tablespoons reserved adobo sauce. Refrigerate salad until ready to serve.
Serve chicken salad in a bento box, using a silicone muffin cup. Fill other compartments with sweet peppers, tortilla chips, and mixed berries.
Heat oil in a skillet over medium-high heat. Saute chicken until browned and no longer pink in the center, about 8 minutes. Remove from heat.
Stir chicken, peanut sauce, carrot, bean sprouts, and soy sauce together in a bowl. Place into a compartment of a bento box. Place separated lettuce leaves into another compartment. Place red cabbage, peanuts, green onion, and lime wedges into additional compartments.
When ready to eat, spoon chicken mixture into leaves of lettuce, add the other toppings as desired, and wrap.
Combine Cheddar cheese, cream cheese, 1 1/2 tablespoons mayonnaise, pimento peppers, jalapeno pepper, garlic powder, cayenne pepper, onion powder, salt, and black pepper in the bowl of a stand mixer fitted with a paddle attachment. Beat at medium speed until thoroughly combined. Transfer to the refrigerator.
Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Cut in half lengthwise.
Mash yolks, 2 teaspoons mayonnaise, paprika, and mustard powder together in a bowl. Spoon filling into egg whites. Transfer to the refrigerator.
Mix sour cream, apple cider vinegar, garlic, and dill together in a bowl. Add cucumbers; stir to combine. Season with salt and pepper. Transfer to the refrigerator.
Place pimento cheese in a small container; surround with crackers. Add 2 deviled egg halves, cucumber salad, and sliced peaches to divided sections of the bento box.
Crumble ramen noodles into a microwavable to-go container with a lid.
Sprinkle half of the season packet over the noodles and discard the rest of the packet.
Add chicken, spinach, asparagus, carrots, green onion, sesame oil and Sriracha sauce and put the lid on. Refrigerate until lunchtime.
Remove the lid and pour water into the noodle bowl. Microwave on high for 5 minutes. Let stand 3 minutes before digging in.