Teriyaki Chicken Bento Box Recipe

Prepare chicken

Trim excess fat from chicken thighs and pat dry with paper towels. If pieces are large, cut each thigh into 2–3 bite-size pieces to cook evenly.

Make teriyaki sauce

In a small bowl combine soy sauce (1 tbs), mirin (2 tbs), sake (1 tbs), brown sugar (1.5 tbs), minced garlic (1 clove) and grated ginger (1 tsp). Stir until sugar largely dissolves.

Sear chicken

Heat 1 tsp vegetable oil in a nonstick or cast-iron skillet over medium-high heat. When shimmering, add chicken pieces in a single layer (work in batches if necessary). Sear 3–4 minutes without moving until underside is golden brown, flip and cook another 2–3 minutes until nearly cooked through.

Finish in sauce

Pour the prepared teriyaki sauce into the skillet with the chicken. Bring to a gentle simmer and cook 2–3 minutes. In a small cup mix 1 tsp cornstarch with 1 tsp water to make a slurry; pour into skillet and stir. Simmer 1–2 minutes more until sauce thickens and evenly coats the chicken. Taste and adjust — add a splash of water if too salty, or 1/2 tbs sugar if you'd like sweeter. Remove from heat and sprinkle toasted sesame seeds (1 tsp) and sliced green onions (1 tbs).

Rinse 1 cup short-grain rice under cold water until water runs clear to remove excess starch. Drain in a fine-mesh sieve for 1–2 minutes.

Combine rinsed rice, 1.1 cups water and a pinch of salt in a small saucepan with a tight-fitting lid. Bring to a boil over medium-high heat uncovered. Once boiling, reduce heat to low, cover, and simmer 12–14 minutes without lifting the lid. Remove from heat and let stand, covered, 10 minutes. Fluff with a fork before serving.

Heat a small nonstick pan over medium heat and add 1 tsp sesame oil. Add the julienned carrot and thawed edamame. Sauté 2–3 minutes until carrots are tender-crisp and edamame warmed through.

Season with 1/2 tsp soy sauce, toss to coat, and cook another 30 seconds. Remove from heat and finish with 1/4 tsp toasted sesame seeds if using.

Place thin cucumber slices in a small bowl. In a separate small bowl whisk together 1 tbs rice vinegar, 1/2 tsp sugar, 1/4 tsp salt and a pinch of red pepper flakes (optional) until sugar and salt dissolve.

Pour vinegar mixture over cucumber slices, toss to coat, and let sit at least 10 minutes (can be made up to 2 hours ahead). Drain lightly before assembling to avoid excess liquid in the bento box.

Portion: divide rice (about 1 cup cooked) into the main compartment of the bento box. Top rice with teriyaki chicken pieces and spoon any extra thickened sauce over the chicken (reserve a little sauce for dipping if desired).

Arrange sautéed edamame & carrots in a separate compartment, add the quick-pickled cucumber, and include pickled ginger and nori strips if using. Finish with a lemon wedge on the side for brightness if desired.

Serve immediately while chicken and rice are warm, or allow to cool to room temperature before sealing for a packed bento. Refrigerate any leftovers in an airtight container for up to 3 days; reheat gently.