Teriyaki Chicken Bento Box
Succulent teriyaki chicken, crisp sesame green beans, and fluffy short-grain rice come together in a colorful, balanced bento box that is perfect for meal prep, school lunches, or busy workdays.
Equipment
- medium mixing bowl
- Whisk
- Cutting Board
- Chef's knife
- Large nonstick skillet or wok
- Medium saucepan or steamer
- colander
- Four bento containers
Ingredients
Teriyaki Chicken
- 1 lb boneless, skinless chicken thighs cut into 1-inch pieces
- ½ cup low-sodium soy sauce
- ¼ cup alcohol-free mirin-style seasoning
- 2 tbsp chicken broth or water alcohol-free replacement for sake
- 2 tbsp brown sugar packed
- 1 tbsp fresh ginger finely grated
- 2 cloves garlic minced
Sesame Green Beans
- 1 lb fresh green beans trimmed
- 1 tbsp sesame oil
- 1 tbsp toasted sesame seeds
For Assembly
- 2 cups cooked sushi rice or short-grain rice
- 1 green onion thinly sliced, for optional garnish
Instructions
- In a medium bowl, whisk together the soy sauce, alcohol-free mirin-style seasoning, chicken broth or water, brown sugar, grated ginger, and minced garlic.
- Add the chicken pieces to the sauce and toss until evenly coated. Marinate for at least 15 minutes at room temperature, or refrigerate for up to 30 minutes.
- While the chicken marinates, steam or boil the green beans for 3 to 5 minutes, until bright green and crisp-tender. Drain thoroughly.
- Toss the warm green beans with the sesame oil and toasted sesame seeds, then set them aside.
- Heat a large nonstick skillet or wok over medium-high heat. Remove the chicken from the marinade, reserving the remaining liquid.
- Arrange the chicken in a single layer in the hot skillet. Cook for 3 to 4 minutes per side, until lightly browned.
- Pour the reserved marinade into the skillet. Bring it to a simmer and cook for 5 to 7 minutes, stirring occasionally, until the chicken is fully cooked and the sauce forms a glossy glaze.
- Remove the chicken from the heat and allow it to cool slightly before packing.
- Divide the cooked rice, teriyaki chicken, and sesame green beans evenly among four bento containers.
- Garnish with sliced green onion, if desired. Allow all components to cool before sealing the containers. Serve warm or at room temperature.
Notes
Pack the bento boxes only after the ingredients have cooled to reduce condensation and help preserve their texture.
For a more complete meal, add fresh fruit, cucumber slices, edamame, or a small salad in a separate compartment.
Store the assembled bento boxes in airtight containers in the refrigerator for up to 3 days. Keep chilled with an ice pack when refrigeration is unavailable.
This version uses alcohol-free mirin-style seasoning and chicken broth or water instead of traditional alcoholic cooking ingredients.
