Building a Fun Lunch Box: Chicken Teriyaki Skewers

Marin Mommies presents this week's guest recipe from Nicole Cibellis, Marin mom and author of the blog A Family that Eats Together, where she shares meal plans and recipes that will please foodies and children alike.

I haven’t met a kid yet who doesn’t love the sweet and salty taste of teriyaki. So, this week, we will focus on an Asian inspired lunch box with fun to eat and dip skewers, sweet and tangy fruit and salty Japanese rice sticks. To make your life easy, make the chicken using my Ginger Soy Chicken Thigh recipe the day before and eat it for dinner while reserving some as leftovers for the next day’s lunch. Both parents and kids will love this lunch the next day.

Lunch Box Fixings

• Ginger Soy Chicken Thighs (sliced and skewered with a tooth pick)
• Teriyaki Glaze Dipping Sauce (recipe below)
• Tangerines
• Japanese Rice Sticks (found in the bulk food section of your favorite store)

Teriyaki Glaze Dipping Sauce

Prep time: 5 minutes
Cook time: 5 minutes

Ingredients

• ½ cup soy sauce
• ¼ cup water
• 2 tablespoons sweet rice wine
• 1 tablespoon, plus 2 teaspoons brown sugar
• ¼ cup sugar
• 1 ½ teaspoons minced garlic
• 1 ½ teaspoons minced ginger
• ½ tablespoon cornstarch
• 1 tablespoon water

Directions

1. Combine ingredients in a saucepan on medium heat until the sugar is dissolved.
2. Mix ½ tablespoon cornstarch with 1 tablespoon water. Heat sauce on medium high heat and add cornstarch water mixture. Simmer until thickened.