Chicken Teriyaki Lunch Box Recipe

Prep the chicken

Trim excess fat from the chicken thighs and pat dry with paper towels. Season both sides with kosher salt and freshly ground black pepper.

Sear the chicken

Heat a large nonstick or stainless steel skillet over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat. When oil shimmers, add the chicken thighs, skinless side down (or smooth side). Cook undisturbed 4–5 minutes until a deep golden crust forms. Flip and cook another 3–4 minutes until the second side is browned.

Finish in sauce

Reduce heat to medium. Pour the prepared teriyaki sauce (see Teriyaki Sauce section) into the pan with the chicken. Simmer, spooning sauce over the pieces, for 4–6 minutes until chicken reaches 74°C (165°F) and sauce thickens to a glossy glaze. If sauce is too thin, stir in the cornstarch slurry (1 tsp cornstarch + 1 tbsp water) and simmer until glossy and slightly thickened, about 1 minute.

Rest and slice

Transfer chicken to a cutting board and let rest 5 minutes. Slice chicken into 1/2-inch strips and spoon remaining glaze from the pan over the slices. Sprinkle with toasted sesame seeds and sliced scallions.

Combine reduced-sodium soy sauce (120 ml), mirin (60 ml), sake (60 ml), sugar (2 tbs), grated ginger (1 tsp) and minced garlic (1 clove) in a small saucepan. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar.

Simmer sauce for 4–6 minutes to meld flavors and reduce slightly. Keep warm until ready to add to the pan with seared chicken.

If you prefer a thicker glaze, make a slurry by mixing 1 tsp cornstarch with 1 tbsp cold water and whisk into simmering sauce; cook 30–60 seconds until thickened.

Rinse the rice under cold water in a fine mesh sieve until water runs mostly clear (2–3 minutes) to remove excess starch. Drain thoroughly.

Combine rinsed rice and 420 ml water in a medium saucepan with a tight-fitting lid. Bring to a boil over medium-high heat. Once boiling, reduce to the lowest simmer, cover, and cook undisturbed for 12–14 minutes, or until water is absorbed and rice is tender.

Remove from heat and let stand, covered, for 10 minutes. Stir rice gently with a rice paddle or fork. Meanwhile, mix rice vinegar (1 tbs), sugar (1/2 tsp) and salt (1/4 tsp) until dissolved and fold into warm rice. Keep covered until packing.

Blanch broccoli: bring a pot of salted water to a boil. Add broccoli florets and cook 1–2 minutes until bright green and just tender. Immediately transfer to ice water to stop cooking and retain color. Drain and pat dry.

Prepare carrots: blanch carrot matchsticks in the boiling water for 30–45 seconds until slightly softened, then shock in ice water and drain.

Pack the lunch box: portion rice into the lunch box compartment(s), arrange sliced teriyaki chicken alongside, and place blanched broccoli and carrots in a separate compartment or next to the chicken. Add a spoonful of pickled ginger if using. Sprinkle additional toasted sesame seeds and more sliced scallions over the chicken and rice as desired.

Storage and reheating: allow the box to cool to near room temperature before sealing. Refrigerate up to 3 days. Reheat chicken and rice in a microwave-safe container covered loosely; microwave 60–90 seconds depending on power, stirring halfway. Reheat vegetables briefly or eat chilled.