Layered Teriyaki Chicken Bento with Pickled Vegetables

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

A vibrant Japanese-inspired bento featuring tender teriyaki chicken served over steamed rice with crisp pickled vegetables and a soft boiled egg. This Japanese-inspired meal-prep 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 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 skinless chicken thighs
• 3 tbsp soy sauce
• 2 tbsp mirin
• 2 tbsp sake
• 1 tbsp brown sugar
• 1 tsp grated ginger
• 1 tsp minced garlic
• 1 cup short-grain Japanese rice
• 1 1/4 cups water
• 1/2 medium cucumber
• 1 small carrot
• 3 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 1 large egg
• 1 tsp sesame seeds
• 1 tbsp thinly sliced green onions

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Instructions

1. Step 1: Rinse 1 cup short-grain Japanese rice under cold water until water runs clear, then combine with 1 1/4 cups water in a rice cooker or pot. Cook according to your rice cooker instructions or bring to boil, cover, reduce heat to low, and simmer for 15 minutes until water absorbs. Let rest 10 minutes.
2. Step 2: While rice cooks, whisk together 3 tbsp soy sauce, 2 tbsp mirin, 2 tbsp sake, 1 tbsp brown sugar, 1 tsp grated ginger, and 1 tsp minced garlic in a bowl for the teriyaki sauce.
3. Step 3: Heat a non-stick skillet over medium-high heat. Add 12 oz boneless skinless chicken thighs, cooking 4-5 minutes on each side until golden and cooked through. Pour the teriyaki sauce over chicken and simmer for 2-3 minutes until sauce thickens and glazes chicken. Remove from heat and slice into bite-size pieces.
4. Step 4: Thinly slice 1/2 medium cucumber and 1 small carrot into matchsticks. In a small bowl, mix 3 tbsp rice vinegar, 1 tbsp sugar, and 1/2 tsp salt until dissolved. Toss the cucumber and carrot in the pickling liquid and let marinate for 10 minutes.
5. Step 5: Bring a small pot of water to boil. Gently add 1 large egg and boil for exactly 7 minutes for a soft but set yolk. Remove and place in ice water to cool, then peel and cut in half.
6. Step 6: Assemble the bento by placing steamed rice as the base, topping with sliced teriyaki chicken, a portion of pickled vegetables, and the halved soft-boiled egg. Garnish with 1 tsp sesame seeds and 1 tbsp thinly sliced green onions for freshness.