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Easy Bento Chicken Teriyaki Lunch Box for Kids

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This easy bento chicken teriyaki lunch box for kids is quick, simple, and delicious—perfect for busy mornings. The sweet-savory chicken stays juicy and flavorful even when cold, making it an ideal packed lunch that kids will love.

Ingredients

Scale
  • 1 lb (450g) boneless, skinless chicken thighs, cut into 1-inch cubes
  • ¼ cup (60ml) soy sauce (low-sodium recommended)
  • 3 tablespoons (45ml) honey
  • 2 tablespoons (30ml) mirin
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 2 cups (400g) cooked short-grain rice
  • 1 cup (150g) steamed broccoli florets
  • ½ cup (70g) carrot sticks or flower shapes
  • 4–5 cherry tomatoes, halved
  • ½ cup (75g) shelled edamame
  • 1 teaspoon black sesame seeds (for garnish)
  • For extra sauce: ¼ cup (60ml) soy sauce, 2 tablespoons (30ml) honey, 1 tablespoon (15ml) mirin, 1 tablespoon cornstarch mixed with 2 tablespoons water

Instructions

  1. Start the rice (can be done ahead): If using fresh rice, start it first since it takes about 20 minutes. For leftover rice, fluff with a fork and set aside.
  2. Prepare the chicken (5 minutes): Pat chicken thighs dry with paper towels. Cut into 1-inch cubes, keeping them uniform. Season lightly with salt and pepper.
  3. Make the marinade (2 minutes): In a small bowl, whisk together ¼ cup soy sauce, 3 tablespoons honey, 2 tablespoons mirin, minced garlic, and grated ginger.
  4. Cook the chicken (8-10 minutes): Heat a skillet over medium-high heat with 1 tablespoon oil. Add chicken in a single layer (cook in batches if needed). Sear without moving for 2-3 minutes until golden brown. Flip and cook another 2 minutes until cooked through.
  5. Add the sauce (3 minutes): Pour marinade into the pan with chicken. Reduce heat to medium and simmer, stirring occasionally, for 2-3 minutes until sauce thickens. If desired, stir in cornstarch slurry and cook 30 seconds more until glossy.
  6. Steam the vegetables (5 minutes): Microwave broccoli and carrots in a bowl with 2 tablespoons water for 2 minutes, then drain. Rinse with cold water to stop cooking.
  7. Cool everything down (5 minutes): Spread chicken on a plate to cool slightly before packing. Refrigerate vegetables to chill.
  8. Assemble the bento box (5 minutes): Place rice in one compartment, pressing gently. Arrange chicken in another section. Fill remaining spaces with broccoli, carrots, cherry tomatoes, and edamame. Sprinkle black sesame seeds over rice and chicken.
  9. Final check: Ensure everything is cool to the touch before closing the lid. Refrigerate immediately if packing the night before.

Notes

Make extra chicken and sauce for dinner the night before to turn morning prep into a 5-minute assembly. The flavors get better overnight. For gluten-free, use tamari instead of soy sauce. For lower sugar, reduce honey to 2 tablespoons and add extra mirin.

Nutrition

Keywords: bento, chicken teriyaki, lunch box, kids lunch, Japanese, easy, quick, school lunch

Find it online: https://dahliadishes.com/easy-bento-chicken-teriyaki-lunch-box-for-kids/