Description
This Easy Chicken Teriyaki Bento Box Meal Prep is a quick, delicious, and balanced lunch that comes together in just 20 minutes. With homemade teriyaki chicken, rice, pickled cucumbers, edamame, and orange segments, it’s a complete meal that feels like a treat, even on a busy day.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs or breasts
- 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
- 2 tablespoons honey (or maple syrup)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil (optional)
- 2 cloves garlic, minced
- 1 teaspoon fresh grated ginger
- 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
- 1 tablespoon vegetable or avocado oil
- 2 cups cooked white or brown rice
- 1 cup shelled edamame (frozen, thawed)
- 1 cup thinly sliced cucumber (English or Persian)
- 1 orange, peeled and segmented (or mandarin oranges)
- Optional: Nori (seaweed) strips or furikake seasoning
Instructions
- Make the Teriyaki Sauce (2 minutes): In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Set aside. In another tiny bowl, mix the cornstarch and water to make your slurry. Set that aside too.
- Prep the Chicken (3 minutes): Pat your chicken dry with paper towels. Cut the chicken into bite-sized cubes, about 1-inch pieces. Season lightly with a pinch of salt and pepper.
- Sear the Chicken (5-7 minutes): Heat the vegetable oil in your large skillet over medium-high heat. Once the oil is shimmering, carefully add the chicken pieces in a single layer. Don’t overcrowd the pan—work in batches if you need to. Let the chicken cook undisturbed for 3-4 minutes, until the bottom is golden brown and crispy. Flip each piece and cook for another 2-3 minutes, until cooked through and golden all over.
- Glaze the Chicken (3 minutes): Reduce the heat to medium-low. Pour the teriyaki sauce into the skillet with the chicken. Stir to coat. Let it simmer for about 1 minute. Now, give your cornstarch slurry a quick stir and pour it into the pan. Stir constantly. You’ll see the sauce thicken almost immediately into a beautiful, glossy glaze. Let it bubble for another 30-60 seconds until it coats the back of a spoon. Turn off the heat.
- Quick Pickle the Cucumbers (2 minutes): While the chicken is cooking, you can do this. In a small bowl, toss the sliced cucumber with 1 tablespoon of rice vinegar and a pinch of salt. Let it sit while you assemble everything else.
- Assemble the Bento Boxes (3 minutes): Divide the cooked rice evenly among your containers. Top with the glazed chicken teriyaki. Add a portion of edamame, the pickled cucumbers (drain them slightly), and the orange segments. If you’re using furikake or nori, sprinkle it over the rice. Close the lids and you’re done!
Notes
Pat the chicken dry for a good sear. Reduce heat when adding the sauce to prevent burning. The cornstarch slurry is essential for a thick, glossy sauce. Multitask to stay within the 20-minute timeframe. Store in the fridge for up to 4 days. Serve cold or at room temperature; if reheating, remove cucumber and orange first.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bento box
- Calories: 600
- Sugar: 15
- Sodium: 800
- Fat: 15
- Saturated Fat: 3
- Carbohydrates: 60
- Fiber: 5
- Protein: 40
Keywords: chicken teriyaki, bento box, meal prep, easy lunch, Japanese, 20 minute meal, healthy lunch