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Easy Bento Box Chicken Teriyaki Meal Prep for Lunch

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This easy bento box chicken teriyaki meal prep is a fast, forgiving recipe that turns simple ingredients into a sticky, glossy, and satisfying lunch. Perfect for busy weeks, it comes together in under 30 minutes and tastes even better on day two.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • ⅓ cup (80ml) soy sauce (low-sodium if preferred)
  • 3 tablespoons (60ml) honey
  • 2 tablespoons (30ml) mirin
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 3 cups cooked sushi rice or jasmine rice
  • 2 cups steamed broccoli florets
  • 1 cup shelled edamame
  • 2 medium carrots, cut into matchsticks
  • 1 tablespoon toasted sesame seeds
  • 3 green onions, sliced
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thicker glaze)
  • 1 tablespoon avocado oil (or other high-smoke-point oil)

Instructions

  1. Prep your ingredients (10 minutes): Pat chicken thighs dry with paper towels and cut into bite-sized pieces (about 1.5 inches). Mince garlic, grate ginger, and slice green onions.
  2. Make the sauce (2 minutes): In a small bowl, whisk together soy sauce, honey, mirin, minced garlic, and grated ginger. Taste and adjust sweetness if needed.
  3. Start cooking the chicken (8-10 minutes): Heat a large skillet over medium-high heat. Add 1 tablespoon oil. Once shimmering, add chicken in a single layer (cook in batches if needed). Cook undisturbed for 3-4 minutes until deep golden brown.
  4. Flip and brown the other side (3-4 minutes): Flip each piece and cook another 3-4 minutes until cooked through (internal temperature 165°F/74°C).
  5. Add the sauce (3-4 minutes): Pour sauce over chicken and stir to coat. Let simmer until sauce reduces by half and becomes syrupy. For thicker glaze, stir in cornstarch slurry and cook 1 more minute.
  6. Rest the chicken (5 minutes): Remove pan from heat and let chicken rest in sauce for 5 minutes.
  7. Assemble the bento boxes (10 minutes): Portion about ¾ cup rice into each container. Add teriyaki chicken on one side, and arrange broccoli, edamame, and carrot matchsticks on the other. Sprinkle with sesame seeds and green onions.
  8. Cool before sealing (10-15 minutes): Let containers cool to room temperature before sealing lids to prevent soggy rice. Refrigerate for up to 5 days.

Notes

Pat chicken dry for best sear. Watch heat to avoid burning honey. Sauce thickens as it cools. Double sauce if you like extra. Prep vegetables while chicken cooks. This recipe tastes better on day two or three.

Nutrition

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

Find it online: https://vexifood.com/easy-bento-box-chicken-teriyaki-meal-prep-for-lunch/