Ribs and other meats go well with a dry rub! It will stay fresh for three to four months.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 1 |
| Yield: | 1 bent box |
Ingredients
- 1 tablespoon olive oil
- ¾ cup chopped skinless, boneless chicken breast
- ¼ cup Thai peanut sauce
- ½ carrot, shredded
- 3 tablespoons bean sprouts
- ½ tablespoon soy sauce
- 4 romaine lettuce leaves, or to taste
- ¼ cup sliced red cabbage, or to taste
- 1 teaspoon chopped peanuts, or to taste
- 1 green onion, chopped
- 1 lime, cut into 4 wedges
Instructions
- 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.
- You can use pre-cooked chicken breast cubes for faster preparation. You can also use homemade peanut sauce, and butter lettuce instead of romaine.
Nutrition Facts
| Calories | 571 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 95 mg |
| Dietary Fiber | 7 g |
| Protein | 46 g |
| Saturated Fat | 7 g |
| Sodium | 716 mg |
| Sugars | 5 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |