Day 4- Teriyaki Bowls
Teriyaki bowls are simple and sweet. Thanks to our handy Thermos containers they stay warm all day. The kids all look forward to this hot lunch every time I make it.
Ingredients:
3 chicken breasts
2 cups uncooked rice
1/2 package snap peas
2 cups baby carrots
2 green onions
Kikoman teriyaki glaze
Graham crackers
Gogurt (frozen)
Plastic fork
Begin cooking rice. Quarter the baby carrots and boil the carrots and snap peas together until tender. Drain. Pan fry chicken breasts As the chicken is browning, cut it into strips. Once the chicken is cooked through and browned, add the cooked vegetables and about 1/4 cup Kikoman Teriyaki glaze. Stir to coat. Turn off heat.
If using Thermos containers for school lunch: Spoon about 1/3-1/2 cup cooked rice into thermos. Drizzle a small amount of teriyaki glaze onto rice and stir. Spoon chicken and vegetable mixture into thermos on top of rice. Spoon additional rice on top of chicken and vegetables and close container.
Putting the Gogurt in their lunches frozen and inside a separate container (away from the warm thermos) keeps the Gogurt cool long enough to make it to snack time.
I was in a hurry and forgot to take a picture of the complete lunch box. The teriyaki 'bowl' (thermos) is sizable and hearty so it stands alone as the lunch. The graham crackers and Gogurt are for snack time. Usually the kids get into the car at the end of the day still munching on crackers or their teriyaki bowl. This may look like a small lunch, it is not.
At a mere $0.85 per person this lunch helps balance out some of our big pasta salads that blow the budget limit. One serving is about 1/2 a chicken breast, 3 full baby carrots (quartered), 6 snap peas, 3/4 cup cooked rice, 3 sheets graham crackers and one Gogurt.
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