Chicken Teriyaki Bento Box Recipe

Prepare and season chicken

Trim excess fat from the chicken thighs and pat dry. Lightly season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Make teriyaki sauce

In a small bowl, whisk together 6 tbs low-sodium soy sauce, 2 tbs mirin, 1 tbs sake, 2 tbs brown sugar, 1 tsp grated ginger and 1 minced garlic clove until sugar dissolves.

Sear chicken

Heat 1 tbs vegetable oil in a large nonstick or stainless skillet over medium-high heat. When shimmering, add the thighs skin-side down (if any) or presentation-side down. Sear undisturbed 3–4 minutes until a deep golden crust forms, flip and cook 2–3 minutes more.

Finish in sauce

Reduce heat to medium. Pour the prepared teriyaki sauce into the pan with the chicken. Simmer gently, spooning sauce over the chicken, 4–6 minutes until internal temperature reaches 165°F (74°C) and sauce reduces slightly.

Thicken glaze

Mix 1 tsp cornstarch with 1 tbs water to make a slurry. Push chicken to one side and pour slurry into the sauce, stirring to evenly thicken. Cook 30–60 seconds until glaze clings to chicken. Remove from heat and let rest 3 minutes. Slice chicken into bite-size slices. Spoon extra glaze over sliced chicken and garnish with 1 tsp toasted sesame seeds and 1 tbs sliced green onions.

Rinse rice

Place 1 cup short-grain rice in a fine-mesh sieve and rinse under cold water, stirring with your hand, until the rinse water runs almost clear (about 2–3 minutes). Drain well.

Cook rice

Combine rinsed rice and 1 1/4 cups water in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover and simmer 12–14 minutes. Remove from heat and let steam, covered, 10 minutes.

Season rice (optional)

If desired, gently fold in 1 tsp rice vinegar, 1/2 tsp sugar and 1/8 tsp salt to the cooked rice. Fluff with a rice paddle or fork and keep warm.

Prepare vegetables

Thinly slice 1/2 cup cucumber and julienne 1/4 cup carrot. Place in a small bowl.

Quick pickle

Add 1 tbs rice vinegar, 1 tsp sugar and 1/8 tsp salt to the vegetables. Toss to coat and let sit at room temperature 10–15 minutes, stirring once. Drain excess liquid before plating.

Blanch or steam broccoli

Bring a small pot of salted water to a boil. Add 1 cup broccoli florets and blanch 1–2 minutes until bright green and crisp-tender. Drain and immediately plunge into ice water to stop cooking, then drain.

Season broccoli

Toss drained broccoli with 1/2 tsp sesame oil and 1/8 tsp salt. Sprinkle 1/4 tsp toasted sesame seeds before placing in the bento box.

Assemble bento

Divide cooked rice between two bento-style portions (recipe yields about 2 servings). Place sliced teriyaki chicken beside the rice, arranging a portion of pickled cucumber & carrot and the seasoned broccoli in separate compartments or sections.

Finish and serve

Drizzle any remaining teriyaki glaze over the chicken and rice. Garnish with optional pickled ginger, 1/2 tsp nori strips or furikake over the rice, and a lemon wedge if desired. Serve warm or at room temperature.