Coconut Chicken Bento

Two days ago I made this bento for my husband. It contains rice sprinkled with black sesame seeds topped with umebosi, stir-fried coconut chicken, two rolls of chicken sushi maki, three pieces of pan-fried gyoza and salad.

My husband really liked the stir-fried coconut chicken. Unlike me who prefers her soups and noodles, he would always opt for wok dishes.

Stir-Fried Coconut Chicken - serves 2

• 2 chicken fillets, cut into bite-size pieces
  
• 2 tablespoons olive oil
  
• 1/2 cup diced onion
• 1 tablespoon minced garlic
• 1 tablespoon soy sauce
• 2 tablespoon Maggi seasoning
• 1/4 cup cooking wine
• 1/2 cup coconut juice
• 1/2 cup cabbage, sliced thinly
  
• 1/2 cup chopped green onions
• Salt, pepper and sugar to taste

Instructions

• Heat oil in a wok and saute chicken over medium high heat until lightly browned.
• Add garlic, onion, cabbage, soy sauce, Maggi seasoning, salt, sugar and pepper. Stir-fry for around 2 minutes.
• Pour in cooking wine and coconut juice and simmer for 10-15 minutes.
• Add green onions and stir lightly before serving.