Last night, my husband and I tried a new version of a chicken dish my mother has cooked a few times for Sunday dinner. The recipe is called Brown-Sugar BBQ Chicken, and it is delicious. Even my youngest niece and I tried it and loved it, though we were both avoiding chicken at the time.
My idea was to cut the chicken into nuggets, cover them in batter, and fry them. Then we would combine the nuggets with the sauce. Though my husband used a different batter than I intended, the recipe turned out well. Very tasty! We had it with sautéed french green beans and homemade french fries. Delicious!
So, today's lunch bento is made up of the following:
Brown-sugar BBQ chicken nuggets
Sautéed french green beans
Onigiri rolls, the rice mixed with furikake
Sugar snap peas, cut in half
I removed the stems from the mushrooms and gently scraped out the ribs and placed the caps on a tinfoil lined cookie pan. Then I placed a small piece of cooked bacon in each mushroom, followed by some shredded Monterey Pepper Jack cheese. My husband mixed an egg with a little whole milk, and I spooned this mixture into each mushroom cap, making sure to only fill the caps 1/2 to 1/3 full.
I then put the cookie sheet (with the mushroom caps) into my toaster oven, preheated to 400 degrees. I baked them until they were done, checking every 5 to 10 minutes.
They turned otu great and my husband also enjoyed them. Not sure how my son liked them, as I had to leave for work before he woke up. I definitely plan to make these again, with different variations.