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Better Than Takeout Chicken Teriyaki Bento – Easy Lunch

chicken teriyaki bento - featured image
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This homemade chicken teriyaki bento box is quick, easy, and better than takeout. With sticky-sweet chicken, fluffy rice, crisp veggies, and bright citrus, it’s the perfect meal prep lunch that comes together in under 30 minutes.

Ingredients

Scale
  • 1 lb (450g) boneless, skinless chicken thighs
  • ¼ cup (60ml) soy sauce
  • 3 tablespoons (60g) honey
  • 2 tablespoons (30ml) rice vinegar
  • 1 tablespoon fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 tablespoon (15ml) sesame oil
  • 1 tablespoon (8g) cornstarch
  • 2 tablespoons water (for slurry)
  • Sesame seeds and sliced green onions for garnish
  • 2 cups cooked jasmine rice
  • 1 cup steamed broccoli florets
  • ½ cup shelled edamame
  • Small handful pickled ginger
  • ½ cup mandarin orange segments

Instructions

  1. Start the rice: If using a rice cooker, start it first. For stovetop, rinse 1 cup jasmine rice under cold water until clear, add 1½ cups water and a pinch of salt. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
  2. Prep the chicken: Pat chicken thighs dry with paper towels. Slice into bite-sized pieces (about 1-inch cubes). Season lightly with salt and pepper.
  3. Make the teriyaki sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, grated ginger, and minced garlic. Set aside. In another small bowl, mix cornstarch with 2 tablespoons cold water until smooth.
  4. Cook the chicken: Heat a large skillet over medium-high heat and add sesame oil. Once shimmering, add chicken pieces in a single layer (cook in batches if needed). Cook undisturbed for 3-4 minutes until golden brown, then flip and cook for another 2-3 minutes until cooked through.
  5. Add the sauce: Pour teriyaki sauce into the pan with the chicken. Stir to coat. Let it bubble and reduce for about 2 minutes, stirring occasionally.
  6. Thicken the sauce: Stir the cornstarch slurry, then pour into the pan. Stir continuously for about 30 seconds until sauce becomes glossy and thick. Remove from heat.
  7. Steam the veggies: While chicken cooks, steam broccoli and edamame together in a microwave-safe bowl with 2 tablespoons water for 2 minutes, then drain.
  8. Assemble the bento: Place a generous scoop of rice in the largest compartment. Add chicken teriyaki next to it, spooning extra sauce over the top. Fill remaining compartments with steamed broccoli, edamame, pickled ginger, and mandarin orange segments. Sprinkle sesame seeds and sliced green onions over the chicken.

Notes

Pat chicken dry for best browning. Let sauce reduce before adding cornstarch slurry. Use a microplane for ginger to avoid fibrous bits. Toast sesame seeds for extra flavor. Don’t overcrowd the pan. The chicken teriyaki tastes even better the next day as flavors meld.

Nutrition

Keywords: chicken teriyaki, bento box, meal prep, easy lunch, homemade teriyaki, Japanese lunch, quick dinner

Find it online: https://lunafeast.com/better-than-takeout-chicken-teriyaki-bento-easy-lunch/