Layered Chicken Teriyaki Bento Bowl with Pickled Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

A vibrant Japanese-inspired bento bowl featuring tender teriyaki chicken layered over steamed rice, accompanied by crisp pickled vegetables and a soft boiled egg for contrast. This japanese-inspired meal prep ready in about 40 minutes pairs boneless chicken thighs, soy sauce, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

Ingredients

• 12 oz boneless chicken thighs
• 1/4 cup soy sauce
• 2 tbsp mirin
• 2 tbsp sake
• 2 tbsp brown sugar
• 1 tsp grated fresh ginger
• 1 tsp minced garlic
• 1 tbsp vegetable oil
• 1 cup short grain white rice
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 1/2, thinly sliced cucumber
• 1/2 cup julienned carrot
• 2 soft boiled eggs
• 1 tsp sesame seeds
• 2 tbsp thinly sliced scallions

Instructions

1. Step 1: Rinse 1 cup short grain white rice under cold water until the water runs clear. Combine the rinsed rice and 1 1/4 cups water in a pot, cover, and bring to a boil over medium-high heat. Once boiling, reduce heat to low, simmer covered for 15 minutes, then remove from heat and let it steam covered for 10 minutes.
2. Step 2: While the rice cooks, whisk together 1/4 cup soy sauce, 2 tbsp mirin, 2 tbsp sake, 2 tbsp brown sugar, 1 tsp grated fresh ginger, and 1 tsp minced garlic in a bowl to create the teriyaki sauce.
3. Step 3: Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Add 12 oz boneless chicken thighs, skin-side down if skin-on, and cook for 5-6 minutes until golden and crisp on the edges. Flip chicken and pour in the prepared teriyaki sauce, simmering for 6-8 minutes while spooning sauce over the chicken until it thickens and glazes the meat. Remove chicken and let rest.
4. Step 4: For the pickled vegetables, combine 2 tbsp rice vinegar, 1 tbsp sugar, and 1/2 tsp salt in a bowl until sugar dissolves. Add 1/2 sliced cucumber and 1/2 cup julienned carrot, tossing to coat. Let sit for at least 10 minutes to pickle lightly.
5. Step 5: Prepare 2 soft boiled eggs by boiling water, gently adding eggs, and cooking for exactly 6 minutes. Transfer eggs to ice water, peel carefully, and halve.
6. Step 6: To assemble, fluff the steamed rice with a fork and divide into two bowls. Slice the glazed teriyaki chicken into strips and arrange on one side of each bowl. Add pickled vegetables on the other side, place one halved soft boiled egg in each bowl, and garnish with 1 tsp sesame seeds and 2 tbsp thinly sliced scallions for freshness.