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Easy DIY Chicken Teriyaki Bento Box for Kids

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A quick and easy bento box featuring tender teriyaki chicken, crisp vegetables, and sushi rice, perfect for kid-friendly lunches that stay fresh and delicious.

Ingredients

Scale
  • 1 lb (450g) boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1/3 cup (80ml) low-sodium soy sauce
  • 1/4 cup (60ml) honey
  • 2 tablespoons (30ml) rice vinegar
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 1 tablespoon (8g) cornstarch mixed with 2 tablespoons water
  • 1 teaspoon (5ml) sesame oil
  • 1 cup (200g) uncooked sushi rice
  • 1 cup (150g) steamed broccoli florets
  • 1/2 cup (75g) shelled edamame
  • 1/2 cup (60g) carrot sticks
  • Optional: sesame seeds, sliced green onions, extra teriyaki sauce for dipping

Instructions

  1. Cook the rice: Rinse 1 cup sushi rice under cold water until water runs clear. Add 1 1/4 cups water to a small saucepan, bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes. Fluff with a fork and season with a splash of rice vinegar and a pinch of sugar if desired.
  2. Prepare the chicken: Pat 1 lb chicken thighs dry with paper towels. Cut into 1-inch cubes and season lightly with salt and pepper.
  3. Make the teriyaki sauce: In a small bowl, whisk together 1/3 cup low-sodium soy sauce, 1/4 cup honey, 2 tablespoons rice vinegar, 3 minced garlic cloves, and 1 tablespoon grated ginger. Set aside. In another small bowl, mix 1 tablespoon cornstarch with 2 tablespoons cold water until smooth.
  4. Cook the chicken: Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add chicken pieces in a single layer. Cook for 4-5 minutes without moving, then flip and cook another 3-4 minutes until cooked through (internal temperature 165°F/74°C).
  5. Add the sauce: Pour teriyaki sauce over cooked chicken. Stir to coat. Let bubble for 1-2 minutes, then stir in cornstarch slurry. Cook for 30-60 seconds until sauce thickens to a glossy glaze. Remove from heat.
  6. Steam the broccoli: Steam 1 cup broccoli florets for 2-3 minutes until bright green and tender-crisp. Drain. Thaw edamame if frozen.
  7. Assemble the bento box: Let everything cool slightly. Spoon rice into one compartment (about 1/2 cup per serving). Add teriyaki chicken to another compartment (about 4-5 ounces). Fill remaining spaces with broccoli, edamame, and carrot sticks. Sprinkle sesame seeds over chicken.
  8. Cool completely before sealing: Let assembled bento box sit uncovered for 10-15 minutes, then add lid and refrigerate.

Notes

Don’t pour extra sauce over the rice to prevent sogginess. Keep extra sauce in a separate container for dipping. Let the chicken rest for 2-3 minutes after cooking before assembling. For best texture, assemble bento boxes no more than 2 days in advance.

Nutrition

Keywords: chicken teriyaki, bento box, kid-friendly lunch, easy lunchbox, teriyaki chicken, bento lunch, school lunch

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