Teriyaki Chicken Bento Recipe

Prepare and marinate chicken

Pat the chicken thighs dry with paper towels. Trim excess fat and cut into 1.5–2 inch strips (or leave whole if preferred). Season lightly with 1/2 tsp salt and 1/4 tsp black pepper. Set aside while you make the sauce (10 minutes).

Make teriyaki sauce

In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp mirin, 2 tbsp sake, 2 tbsp brown sugar, 1 tbsp honey, 1 tsp grated fresh ginger and 1 minced garlic clove until sugar dissolves.

Cook chicken

Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add the chicken pieces in a single layer (work in batches if necessary). Cook 3–4 minutes without moving to get a golden sear, then flip and cook another 2–3 minutes until mostly cooked through (internal temperature about 160°F / 71°C).

Glaze and thicken

Reduce heat to medium. Pour the prepared teriyaki sauce into the skillet with the chicken. Bring to a gentle simmer and cook 2 minutes. In a small cup, mix 1 tsp cornstarch with 1 tbsp water to make a slurry; stir into the skillet. Simmer 1–2 minutes until the sauce thickens to a glossy glaze that coats the chicken. If sauce becomes too thick, add up to 1–2 tbsp water. Cook until chicken reaches 165°F (74°C) and is well glazed, about 1 more minute.

Finish

Turn off heat. Transfer chicken to a plate and spoon remaining sauce over the pieces. Sprinkle with 1 tsp sesame seeds and 1 tbsp sliced green onions, if using.

Rinse 1 cup short-grain rice under cold water until the rinse water runs mostly clear (2–3 rinses). Drain.

Combine the rinsed rice and 1.1 cups water in a medium saucepan with a tight-fitting lid. Let soak 10–15 minutes if time allows (this improves texture).

Bring to a boil over medium-high heat uncovered. As soon as it boils, reduce heat to low, cover, and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

Fluff rice with a fork. If using, stir in 1 tsp rice vinegar and 1/8 tsp salt to lightly season. Keep covered and warm until plating.

Prepare vegetables: cut broccoli into bite-sized florets and peel/slice the carrot into sticks or coins.

Blanch or steam broccoli and carrots: bring a small pot of water to a boil and add a pinch of salt. Add carrots first and blanch 1–2 minutes, then add broccoli and blanch a further 1–2 minutes until tender-crisp. Alternatively, steam for 3–4 minutes. Immediately transfer to an ice bath or run under cold water to stop cooking and preserve color; drain well.

Toss the drained vegetables with 1/2 tsp soy sauce, 1/2 tsp sesame oil and 1/8 tsp salt. Taste and adjust seasoning. Reheat briefly in a microwave or in a skillet for 30–60 seconds if serving hot.

Divide the cooked rice among bento boxes or plates (about 1 cup rice per serving). Arrange teriyaki chicken alongside the rice. Place the seasoned broccoli and carrots in a separate compartment or beside the chicken.

Spoon any extra teriyaki glaze over the rice or chicken as desired. Garnish with additional sliced green onion and sesame seeds. Serve warm. Leftover chicken and rice keep refrigerated up to 3 days.