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Easy Bento-Style Chicken Teriyaki Lunch Box Recipe

bento-style chicken teriyaki - featured image
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A quick and easy chicken teriyaki recipe perfect for bento lunch boxes, featuring a deeply savory and sticky-sweet glaze made with a secret ingredient: dark soy sauce. Ready in under 30 minutes, it’s delicious hot or at room temperature.

Ingredients

Scale
  • 1 lb (450g) boneless, skinless chicken thighs (or breasts)
  • 2 tablespoons soy sauce (regular, all-purpose)
  • 1 tablespoon honey
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 3 tablespoons soy sauce (regular, all-purpose)
  • 2 tablespoons honey
  • 1 tablespoon dark soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon cornstarch mixed with 2 teaspoons water (cornstarch slurry)
  • Cooked jasmine or short-grain rice (for serving)
  • Steamed broccoli florets (for serving)
  • Optional: pickled ginger, edamame, cucumber slices, or fruit

Instructions

  1. Marinate the Chicken: In a medium bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon honey, grated ginger, and minced garlic. Add chicken thighs and toss to coat. Let sit for at least 10 minutes.
  2. Make the Sauce: In a small bowl, whisk together 3 tablespoons soy sauce, 2 tablespoons honey, dark soy sauce, and rice vinegar. In a tiny bowl, mix cornstarch and water to form a slurry. Set both aside.
  3. Cook the Chicken: Heat a large skillet over medium-high heat. Add marinated chicken thighs in a single layer (cook in batches if needed). Cook for 4-5 minutes per side until deeply golden brown and cooked through (internal temperature 165°F/74°C). Transfer to a cutting board and rest for 2 minutes.
  4. Slice the Chicken: Slice rested chicken against the grain into bite-sized strips.
  5. Make the Glaze: Reduce heat to low. Pour teriyaki sauce mixture into the pan and let it come to a gentle simmer. Stir cornstarch slurry, then pour into simmering sauce. Stir constantly for 30 seconds to 1 minute until thickened to a glossy, syrupy consistency.
  6. Combine & Coat: Add sliced chicken back to the pan. Toss until fully coated in the glaze.
  7. Assemble Bento Box: Steam or microwave broccoli until tender-crisp. Fill bento box with rice, arrange glazed chicken on top, add broccoli and any other sides. Let cool slightly before sealing.

Notes

The dark soy sauce is the secret ingredient for deep color and flavor. Don’t overcrowd the pan when searing chicken. Use low heat when adding cornstarch slurry to prevent clumping. The sauce thickens as it cools, creating an even better coating. Store assembled bento box in refrigerator for up to 3 days.

Nutrition

Keywords: chicken teriyaki, bento box, lunch box, easy recipe, quick dinner, meal prep, Japanese food, teriyaki chicken

Find it online: https://goldensimmer.com/easy-bento-style-chicken-teriyaki-lunch-box-recipe/