Who doesn’t love home-packed lunchboxes?
Sure, it’s just lunchboxes, but there’s something extra special about packing your loved one or yourself a box full of flavors and a side of thoughtfulness. Food has always been my love language, so I’ve been packing my husband’s weekly lunchboxes for SIX years. It’s like a little daily reminder that, hey, you matter, and so does your lunch break.
So, if you’re ever wondering how to sprinkle a bit of joy into your routine, just let your kitchen creativity run wild. After all, a well-fed belly is a happy belly, and a happy belly makes for a happier day. Join me as I take you on a journey through the flavors that lit up our lunchboxes and maybe inspire a little lunchbox magic of your own!
I also filmed a YouTube video packing my husband’s weekly lunchboxes so you can pack with me.
I dont know about you, but I love cooking while watching other people cook. Let me know if you enjoy these types of longer-form videos to go alongside the blog post, and I can definitely make this a monthly series where we pack my husband’s weekly lunchboxes together!
In this blog post, I will be going over my husband’s weekly lunchboxes and sharing detailed recipes.
Monday: Spice Up Your Life with One Pot Spicy Chicken and Rice
Kicking off the week, I went for the classic one-pot wonder – spicy chicken and rice. Imagine the aroma of spices filling the kitchen as the chicken gets all cozy with fluffy rice in the same pot. Less mess, more flavor – just the way Mondays should be.
Plus, it is also affordable and quick to make at home. Whether you’re a seasoned chef or a beginner in the culinary world, this dish is a winner. One of the greatest advantages of spicy one-pot chicken and rice is its versatility. You can customize this dish to suit your preferences and dietary restrictions.
When it comes to Spicy One-pot Chicken and Rice, basmati rice is the most beginner-friendly and fail-proof. Compared to Sushi Rice and short-grain rice, Basmati rice cooks quickly, and the grains don’t break as easily. Therefore, you don’t need to soak the rice to achieve fluffy and flavorful rice. If you are using short-grain sushi rice, soak the rice for 20 minutes before cooking, and if you are using brown rice, soak the rice for 1 hour before cooking.
- 6 pieces of Chicken Thigh (bone-in, skin on)
- 0.5 tablespoon oregano
- 0.25 tablespoon paprika
- 0.25 tablespoon chili powder
- 2 tablespoons soy sauce
- 2.5 tablespoons oyster sauce
- 0.5 tablespoon garlic powder
- 3 tablespoons olive oil
- Salt and pepper
- 1 large onion, chopped
- 2 large tomatoes, chopped
- 1 tablespoon soy sauce
- 1 tablespoon garlic, minced
- 2 tablespoon ketchup
- 3 tablespoons tomato sauce
- 1.5 cups uncooked white basmati rice
- 2.5 cups of Chicken Stock or Water
Tuesday: Air-Fryer Adventures with Ginger Glazed Salmon Bowl
If you have an air fryer, you need to give me Ginger Glazed Salmon Bites a try! Tender salmon coated with a savory ginger glaze sauce, this Air Fryer Ginger Glazed Salmon Bites is a must-try recipe. This salmon recipe is perfect for kids, as the bite-sized salmon bites are easy to eat, and each salmon is super tender and coated in a delicious glaze that is finger-licking good!
I paired the lunchboxes with a side of broccolini. All you have to do is add oil into a pan, and add in garlic and red chili. Pan-fry for 2-3 minutes or until fragrant, and add in the broccolini. Toss well, cover, and let it cook on medium heat for 5 minutes. If you like it softer, you can add extra time and add in a little bit of water to help steam the broccolini!
- 1 pound salmon, cut into bite-size pieces
- 2 tablespoons honey
- 1 tablespoon freshly grated ginger
- 2 tablespoons soy sauce
- 1.5 tablespoon oyster sauce
- 3 tablespoon Japanese mayo
- Salt and pepper
- 1.5 tablespoon honey
- 2.5 tablespoon soy sauce
- 0.5 tablespoon freshly grated ginger
- ¼ cup water
- Cornstarch slurry: 1 tablespoon cornstarch, 2 tablespoons cold water
WEDNESDAY: TAIWANESE STIR-FRIED NOODLE + CHICKEN SKEWERS
Hump day called for something special, so I dabbled in Taiwanese / Japanese flavors. Picture this – pan-fried noodles with a side of juicy chicken skewers, the perfect lunchboxes!
You will not believe how EASY and quick it is to make these delicious Taiwanese Pan-fried Noodles! Savory and super addicting Pan-fried Noodles take less than 25 minutes to make at home. Plus, you can customize it with any vegetable or protein you have in the fridge! Today, I am making a vegetarian-friendly version, but you can also add chicken, pork, or beef to the noodles.
- Golden Shallot Oil – Made with hand-peeled red shallots from Taiwan, Golden Shallot Oil is a flavor booster that elevates your meals with a burst of umami-packed deliciousness. Whether you sauté with it or use it as a finishing touch, this is the secret sauce your pantry needs.
- Four Season Scallion Sauce – an umami bomb that harmoniously blends sweet and savory notes. We take fresh scallions, simmer them slowly in oil, and give them some love in vintage-aged soy sauce. Trust us, a little dab of this goes a long way!
- Sun-dried QQ Noodles – Kissed by the sun and dried to perfection, our QQ noodles are all about that satisfying slurp. With their springy and bouncy texture, these premium noodles will become your go-to when looking to whip up a quick and easy meal.
The Japanese Chicken Skewers – Yakitori features a homemade glaze, is a perfect balance between sweet and savory, and is coated all over juicy chicken skewers.
- 1.5 lb of Boneless Chicken Thigh
- ½ cup of Soy Sauce
- ½ cup of Mirin
- ¼ cup of Sake
- 3 tbsp of Sugar
- 5-7 stalks of Green Onion
- Black Pepper
Taiwanese Pan-fried Noodles
- 1 cup cabbage, sliced
- ½ cup carrot, sliced
- 1 cup bean sprouts
- 3 green onions, cut into 1.5 inch pieces separated by whites and greens
- 3 servings of noodles (QQ noodles)
- 3 tablespoons Golden Shallot Oil
- 1.5 tablespoons soy sauce
- 3 tablespoon Four Season Scallion Sauce
- 1.5 tablespoon black vinegar
- 1 tsp black pepper
- 2 tablespoons Mama’s Chili Oil (optional)
- Cook the noodles as per the instructions. For QQ noodles, boil for 5 to 7 minutes for the perfect al-dente. For Hand-cut noodles, cook for 6 to 7 minutes for the perfect al-dente chew. Drain and rest in ice cold water.
- In a pan, add Golden Shallot Oil and the white parts of the green onion. Saute on medium-high heat for 1-2 minutes or until fragrant.
- Next, add in all the vegetables and saute for 2-3 minutes or until the cabbage is soft.
- Add in the noodles and toss well, making sure all the noodles are soaked in the golden oil.
- Next, add in bean sprouts and green onion. Drizzle on the sauce and sauté for 2-3 minutes or until the noodle soaks up all the sauce.
THURSDAY: GOLDEN STEAK FRIED RICE
Closing the lunchboxes with a bang, I went for golden steak fried rice. Another 20-minute dinner, that is easy AND delicious! One dish that never fails to deliver on both flavor and satisfaction is the glorious Golden Steak Fried Rice. There’s something comforting about a sizzling wok, the aroma of savory ingredients dancing in the air.
Golden Steak Fried Rice combines the richness of perfectly seared steak with the versatility of fried rice, creating a symphony of tastes and textures that will leave your taste buds singing. In the blog post, I also share a few secret tips on how to make the most tender steak regardless of which beef you choose to use!
- 2 Steak (6 oz each), cube
- 2 tablespoon Soy Sauce
- 1.5 tablespoon Oyster Sauce
- 1 tsp Black Pepper
- 0.5 tsp baking soda
- 0.5 tsp baking powder (optional)
- 4 Cups of Cold Cooked Rice
- 4 Large Eggs
- 2 tbsp of Butter
- 3 stalks of Green Onion (separate whites and greens)
- 4 Large Eggs
- 1.5 tbsp of garlic, minced
- 2.5 tbsp of Soy Sauce