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Best Easy Teriyaki Chicken Bento Box with Edamame

teriyaki chicken bento box - featured image
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A quick and easy teriyaki chicken bento box featuring sweet, sticky glazed chicken, creamy edamame, and fluffy rice. Perfect for meal prep or a fast weeknight dinner that tastes like takeout.

Ingredients

Scale
  • 1 pound (450g) boneless, skinless chicken thighs
  • 1/3 cup (80ml) low-sodium soy sauce
  • 3 tablespoons (60ml) honey
  • 2 tablespoons (30ml) rice vinegar
  • 1 tablespoon fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
  • 2 cups cooked sushi rice or jasmine rice
  • 1 cup (150g) frozen edamame (shelled or in pods)
  • 1 tablespoon sesame seeds (for garnish)
  • 2 green onions, sliced
  • Pinch of sea salt (for edamame)
  • 1/2 teaspoon sesame oil (for edamame)
  • 1 tablespoon vegetable oil (for cooking chicken)
  • Salt and black pepper to taste

Instructions

  1. Start the rice first. Rinse 1 cup of sushi rice under cold water until the water runs clear. Add to a rice cooker or pot with 1 1/4 cups of water. Cook according to machine settings or bring to a boil, cover, reduce heat to low, and simmer for 18 minutes. Let sit covered for 10 minutes.
  2. Make the teriyaki sauce. In a small bowl, whisk together soy sauce, honey, rice vinegar, grated ginger, and minced garlic. Set aside.
  3. Prepare the chicken. Pat chicken thighs dry with paper towels and cut into bite-sized pieces (about 1-inch cubes). Season lightly with salt and pepper.
  4. Cook the chicken. Heat vegetable oil in a large skillet over medium-high heat. Add chicken in a single layer and cook without moving for 4-5 minutes until golden brown. Flip and cook another 3-4 minutes until cooked through (internal temperature 165°F/74°C).
  5. Glaze the chicken. Pour teriyaki sauce into the skillet with the chicken. Bring to a simmer and let reduce for 2 minutes. Stir in cornstarch slurry and cook for 1 more minute, stirring constantly, until sauce thickens and coats the chicken.
  6. Cook the edamame. Bring a small saucepan of salted water to a boil. Add frozen edamame and cook for 3-4 minutes. Drain and toss with a pinch of sea salt and 1/2 teaspoon sesame oil.
  7. Assemble the bento boxes. Divide cooked rice among containers. Place glazed chicken in one compartment and edamame in another. Garnish chicken with sesame seeds and sliced green onions. Drizzle any extra sauce over the rice.

Notes

Use day-old rice for better texture in bento boxes. Let chicken and rice cool completely before sealing containers to prevent sogginess. The sauce can burn quickly, so watch it carefully after adding the cornstarch slurry. For gluten-free, use tamari or coconut aminos instead of soy sauce.

Nutrition

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

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