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Easy Bento Box Chicken Teriyaki Rice Bowls Recipe

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A quick and easy weeknight dinner featuring deeply savory, caramelized chicken thighs in a glossy homemade teriyaki sauce, served over fluffy rice with steamed broccoli, shredded carrots, and edamame. This recipe comes together in about 25 minutes and is perfect for meal prep.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • ⅓ cup (80ml) soy sauce (low-sodium if preferred)
  • 3 tablespoons (60g) honey
  • 2 tablespoons (30ml) mirin
  • 1 tablespoon (15ml) rice vinegar
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon cornstarch (optional, for thicker sauce)
  • 1 tablespoon (15ml) sesame oil
  • 3 cups (540g) cooked sushi rice or jasmine rice
  • 2 cups (150g) broccoli florets
  • 1 cup (110g) shredded carrots
  • ½ cup (75g) shelled edamame, cooked
  • 1 tablespoon toasted sesame seeds
  • 2 tablespoons sliced green onions
  • Salt and pepper to taste

Instructions

  1. Start the rice first. Rinse 1.5 cups (300g) sushi rice under cold water until water runs clear. Add 2 cups (480ml) water and a pinch of salt to a rice cooker or saucepan. Cook according to machine settings, or bring to a boil, cover, reduce to low, and simmer for 18 minutes. Let rest covered for 5 minutes, then fluff with a fork.
  2. While rice cooks, pat chicken thighs dry with paper towels. Trim excess fat and cut into bite-sized pieces (about 1.5 inches each). Season lightly with salt and pepper.
  3. In a small bowl, whisk together soy sauce, honey, mirin, rice vinegar, minced garlic, grated ginger, and cornstarch (if using) until cornstarch dissolves completely.
  4. Heat sesame oil in a large skillet over medium-high heat. 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 and golden on both sides.
  5. Pour teriyaki sauce into the pan with the cooked chicken. Reduce heat to medium-low and simmer for 2-3 minutes, stirring occasionally, until sauce thickens and coats the chicken. The sauce should cling to the back of a spoon.
  6. While sauce reduces, steam broccoli: place in a steamer basket over boiling water, cover, and steam 3-4 minutes until bright green and tender-crisp. Alternatively, microwave with 2 tablespoons water for 2 minutes. Drain well. Carrots can be used raw or quickly blanched.
  7. Assemble bowls: divide cooked rice among four bowls. Top with glazed chicken, steamed broccoli, shredded carrots, and edamame. Sprinkle with toasted sesame seeds and sliced green onions. Serve immediately.

Notes

For a gluten-free version, swap soy sauce for tamari or coconut aminos. If sauce is too thin, mix ½ teaspoon cornstarch with 1 tablespoon cold water and stir into pan. If too thick, add a splash of water. Store chicken, rice, and veggies separately in the fridge for up to 4 days. Chicken freezes well for up to 3 months.

Nutrition

Keywords: chicken teriyaki, bento box, rice bowl, easy dinner, meal prep, Japanese recipe, weeknight dinner

Find it online: https://twinkletaste.com/easy-bento-box-chicken-teriyaki-rice-bowls-recipe/