Bento Box Chicken Teriyaki Bowl

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A balanced teriyaki chicken bowl with steamed rice and fresh vegetables, perfect for packing in an insulated lunchbox. This Japanese-inspired chicken recipe, ready in about 45 minutes, pairs boneless skinless chicken thighs, soy sauce, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 2 Japanese cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup short grain white rice under cold water until water runs clear. Combine with 1.25 cups water in a medium saucepan, bring to a boil over high heat, then reduce to low and simmer covered for 15 minutes until water is absorbed. Remove from heat and let sit covered for 10 minutes.
  2. Step 2: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp mirin, 1 tbsp brown sugar, 1 tsp grated ginger, and 2 cloves minced garlic for the teriyaki sauce.
  3. Step 3: Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Add 12 oz boneless skinless chicken thighs cut into bite-sized pieces, sauté for 4-5 minutes until golden and cooked through.
  4. Step 4: Pour the teriyaki sauce into the skillet with chicken, reduce heat to medium, and cook for 3-4 minutes, stirring occasionally until the sauce thickens and coats the chicken.
  5. Step 5: Pack the cooked rice into one compartment of your insulated bento box. Arrange 1 cup steamed broccoli florets and 1/2 cup julienned carrots in another compartment.
  6. Step 6: Top the teriyaki chicken with 1 tsp sesame seeds and 2 tbsp thinly sliced green onions and pack alongside the vegetables. Keep warm or chilled as preferred.

Frequently asked questions

How long does Bento Box Chicken Teriyaki Bowl take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Bento Box Chicken Teriyaki Bowl?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep soy sauce from drying out.

Can I substitute ingredients in Bento Box Chicken Teriyaki Bowl?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Bento Box Chicken Teriyaki Bowl for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Bento Box Chicken Teriyaki Bowl?

Japanese chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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