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Easy Bento Chicken Teriyaki Lunch Box for Kids

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A quick and forgiving chicken teriyaki bento box recipe that comes together in under 25 minutes, perfect for busy mornings. This kid-friendly lunch features caramelized chicken thighs in a glossy homemade teriyaki sauce, served with rice and colorful vegetables.

Ingredients

Scale
  • 1 pound (450g) boneless, skinless chicken thighs
  • ¼ cup (60ml) soy sauce
  • 3 tablespoons (45ml) honey
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 tablespoon (15ml) rice vinegar
  • 1 teaspoon (5ml) sesame oil
  • 1 teaspoon cornstarch (optional, for thickening)
  • 2 cups cooked white rice (short-grain or jasmine)
  • 1 cup broccoli florets
  • ½ cup carrot sticks
  • ½ cup shelled edamame
  • Sesame seeds for garnish
  • Salt and pepper to taste
  • 1 tablespoon vegetable oil (for cooking)

Instructions

  1. Start the rice: Rinse 1 cup of rice under cold water until clear. Add 1½ cups water and a pinch of salt to a small pot. Bring to a boil, cover, reduce to low heat, and cook for 15 minutes. Let sit covered for 5 minutes, then fluff with a fork.
  2. Make the teriyaki sauce: In a small bowl, whisk together soy sauce, honey, grated ginger, minced garlic, rice vinegar, and sesame oil. If desired, whisk in cornstarch for a thicker sauce. Set aside.
  3. Prep the chicken: Pat chicken thighs dry with paper towels. Trim excess fat and cut into bite-sized pieces (about 1-inch cubes). Season lightly with salt and pepper.
  4. Cook the chicken: Heat a large non-stick skillet over medium-high heat with 1 tablespoon vegetable oil. Add chicken pieces in a single layer (work in batches if needed). Cook undisturbed for 3-4 minutes until golden brown, then flip and cook another 3-4 minutes until cooked through.
  5. Glaze the chicken: Reduce heat to medium-low. Pour sauce over chicken and stir to coat. Simmer for 1-2 minutes until sauce thickens and becomes glossy. Add a splash of water if too thick.
  6. Steam the vegetables: Steam broccoli florets in a steamer basket over boiling water for 3 minutes, or microwave with 2 tablespoons water for 2 minutes until tender-crisp. Drain well.
  7. Assemble the bento box: Let chicken cool for 2-3 minutes. Divide rice into one compartment of a bento box. Add chicken teriyaki to another compartment. Fill remaining space with broccoli, carrot sticks, and edamame. Sprinkle sesame seeds over chicken and rice. Cool completely before closing lid.

Notes

Pat chicken dry for best browning. Don’t move chicken too much while cooking. Sauce will thicken as it cools. For gluten-free, use tamari or coconut aminos. For vegetarian, substitute tofu or tempeh. Chicken teriyaki tastes even better the next day.

Nutrition

Keywords: bento box, chicken teriyaki, kids lunch, easy lunch, school lunch, Japanese lunch box, quick dinner

Find it online: https://cooksyla.com/easy-bento-chicken-teriyaki-lunch-box-for-kids/