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Easy Bento Chicken Teriyaki Lunch Box Recipe (25-Min)

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A quick and easy bento-style chicken teriyaki lunch box recipe that brings the magic of a Japanese train station bento to your kitchen in under 30 minutes. Perfect for meal prep, this dish features tender, juicy chicken thighs with a glossy, caramelized teriyaki glaze served over rice with steamed broccoli and edamame.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs (about 3–4 thighs)
  • 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
  • 3 tablespoons honey (or brown sugar)
  • 2 tablespoons mirin (sweet rice wine)
  • 2 tablespoons rice vinegar
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 teaspoon cornstarch mixed with 2 teaspoons water (slurry)
  • 1 tablespoon neutral oil (like avocado or canola)
  • 2 cups cooked short-grain white or brown rice (sushi rice is ideal)
  • 1 cup steamed broccoli florets
  • 1/2 cup shelled edamame
  • Optional garnishes: sesame seeds, sliced green onions, pickled ginger slices

Instructions

  1. Prep the Chicken (5 minutes): Pat the chicken thighs dry with paper towels. Trim off any excess fat or skin. Season both sides lightly with a pinch of salt and pepper.
  2. Make the Teriyaki Sauce (2 minutes): In a small bowl, whisk together the soy sauce, honey, mirin, rice vinegar, grated ginger, and minced garlic. Set aside.
  3. Sear the Chicken (6-8 minutes): Heat the neutral oil in a large non-stick skillet over medium-high heat. Once the oil is shimmering, place the chicken thighs in the pan in a single layer. Cook undisturbed for 4-5 minutes until deep golden-brown. Flip and cook for another 3-4 minutes until golden and cooked through (internal temp of 165°F).
  4. Simmer in Sauce (5 minutes): Reduce heat to medium-low. Pour the teriyaki sauce over the chicken. Let it simmer gently for 3-4 minutes, spooning sauce over the chicken as it cooks.
  5. Glaze the Chicken (2 minutes): Push chicken to one side. Stir the cornstarch slurry and pour into the sauce, whisking constantly. Let bubble for 30 seconds, then toss chicken in the glaze to coat evenly.
  6. Rest and Slice (5 minutes): Transfer glazed chicken to a cutting board and let rest for 3-5 minutes. Slice against the grain into 1/2-inch thick slices.
  7. Assemble Your Bento Box (3 minutes): Steam broccoli (microwave with splash of water for 1-2 minutes) and warm rice. Arrange rice in one compartment of bento box. Layer sliced chicken over rice or in separate compartment. Fill remaining spaces with broccoli and edamame. Sprinkle with sesame seeds and sliced green onions.

Notes

For best results, let chicken and rice cool completely before sealing lid to prevent sogginess. The chicken teriyaki is even better on the second day as flavors meld. To keep broccoli from getting soggy, blanch until tender-crisp, plunge into ice bath, and pat dry before adding to box.

Nutrition

Keywords: bento, chicken teriyaki, lunch box, meal prep, Japanese, easy, quick, 25-minute

Find it online: https://lunafeast.com/easy-bento-chicken-teriyaki-lunch-box-recipe-25-min/