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Easy Bento Box Chicken Teriyaki Meal Prep Bowls

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These Easy Bento Box Chicken Teriyaki Meal Prep Bowls are the perfect solution for weekday lunches, featuring sticky-sweet teriyaki chicken, colorful veggies, and perfectly textured rice that tastes even better on day two or three.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • ⅓ cup (80ml) low-sodium soy sauce
  • 3 tablespoons (60g) honey
  • 2 tablespoons (30ml) mirin
  • 1 tablespoon (15ml) rice vinegar
  • 3 cloves fresh garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon cornstarch
  • 2 teaspoons water (for cornstarch slurry)
  • 1 tablespoon (15ml) sesame oil
  • 3 cups (600g) cooked sushi rice
  • 1 cup (150g) shelled steamed edamame
  • 1.5 cups (150g) steamed broccoli florets
  • 1 cup (110g) shredded carrots
  • 2 tablespoons toasted sesame seeds
  • ¼ cup thinly sliced green onions

Instructions

  1. Make the teriyaki sauce: In a small bowl, whisk together soy sauce, honey, mirin, rice vinegar, minced garlic, and grated ginger. Set aside.
  2. Prep the chicken: Pat chicken thighs dry with paper towels. Cut into bite-sized pieces (about 1-inch cubes). Season lightly with salt and pepper.
  3. Cook the chicken: Heat a large skillet or wok over medium-high heat. Add sesame oil. Add chicken in a single layer (work in batches if needed). Cook undisturbed for 3-4 minutes until golden brown, then flip and cook another 3-4 minutes until cooked through (165°F internal temperature). Transfer to a plate and tent with foil.
  4. Make the glaze: Reduce heat to medium. Pour teriyaki sauce into the same skillet. Simmer for 2 minutes. Mix cornstarch with 2 teaspoons water to make a slurry. Pour into simmering sauce while whisking constantly until thickened.
  5. Coat the chicken: Return cooked chicken to skillet. Toss to coat in glaze. Let bubble together for 1 minute. Remove from heat.
  6. Steam the vegetables: Steam broccoli and edamame in a steamer basket over boiling water for 3 minutes, or microwave with 2 tablespoons water for 2 minutes. Drain well.
  7. Prepare the rice: If using leftover rice, sprinkle with a few drops of water and microwave for 30 seconds. Fresh rice can be used after cooling slightly.
  8. Assemble the bento boxes: Divide rice among containers (about ¾ cup per box). Add teriyaki chicken to one compartment. Fill other compartments with steamed broccoli, edamame, and shredded carrots. Sprinkle with sesame seeds and green onions.
  9. Cool before sealing: Let assembled boxes sit on counter for 15-20 minutes to cool down.
  10. Refrigerate: Seal lids and store in refrigerator for up to 4 days.

Notes

Don’t skip drying the chicken for better browning. Watch the heat on the sauce to prevent burning. Make extra sauce for later use. Use day-old rice for better texture. Don’t overfill compartments. Reheat in microwave for 2 minutes, stirring halfway. These bowls taste best on day two or three.

Nutrition

Keywords: chicken teriyaki, bento box, meal prep, easy lunch, teriyaki bowls, healthy meal prep

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