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Easy Teriyaki Chicken Bento Box Bowls: Best 20-Minute Lunch

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This easy teriyaki chicken bento box bowl comes together in under 20 minutes with simple pantry ingredients. It’s the perfect quick lunch that tastes better than takeout, featuring glossy teriyaki-glazed chicken over rice with fresh vegetables.

Ingredients

Scale
  • 500g (about 1 lb) boneless, skinless chicken thighs
  • 1/3 cup (80ml) soy sauce (low-sodium recommended)
  • 3 tablespoons (60g) honey
  • 2 tablespoons (30ml) rice vinegar
  • 3 cloves fresh garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon (8g) cornstarch
  • 2 tablespoons water (for cornstarch slurry)
  • 1 tablespoon (15ml) sesame oil
  • 2 cups (300g) cooked sushi rice or jasmine rice
  • 1 cup (150g) shelled and cooked edamame (frozen, microwaved)
  • 1 medium cucumber, sliced into half-moons
  • 1 medium carrot, julienned or shredded
  • 1 ripe avocado, sliced (optional)
  • Pickled ginger (optional, for serving)
  • 1 tablespoon toasted sesame seeds (for garnish)

Instructions

  1. Start your rice: Rinse 1 cup (200g) sushi rice under cold water until water runs clear. Cook in a rice cooker with 1 1/4 cups (310ml) water, or in a pot: bring to a boil, cover, and simmer on low for 18 minutes. Let rest 5 minutes off heat before fluffing.
  2. Make the teriyaki sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, and grated ginger. Set aside. In another small bowl, mix cornstarch with 2 tablespoons water until smooth to make a slurry.
  3. Prep the chicken: Pat chicken thighs dry with paper towels. Cut into bite-sized pieces (about 1-inch cubes). Season lightly with salt and pepper.
  4. Cook the chicken: Heat sesame oil in a large skillet over medium-high heat. Add chicken pieces in a single layer (work in batches if needed). Cook undisturbed for 3-4 minutes until golden brown, then flip and cook another 2-3 minutes until cooked through (internal temperature 165°F/74°C).
  5. Add the sauce: Pour teriyaki sauce over cooked chicken. Stir to coat. Bring to a simmer and let bubble for about 2 minutes, stirring occasionally.
  6. Thicken the sauce: Stir cornstarch slurry, then pour into simmering sauce. Stir continuously for 30 seconds to 1 minute until sauce thickens and becomes glossy. If too thick, add a tablespoon of water; if too thin, simmer another minute.
  7. Prep bowl ingredients: While chicken cooks, microwave frozen edamame according to package directions (about 2-3 minutes). Slice cucumber into thin half-moons. Julienne or shred carrot. Slice avocado if using.
  8. Assemble bowls: Divide cooked rice between serving bowls. Arrange teriyaki chicken on one side. Place edamame, cucumber, carrot, and avocado in separate sections. Top with toasted sesame seeds and pickled ginger if desired.

Notes

Pat chicken dry for best sear. Watch sauce carefully when adding cornstarch slurry—it thickens quickly. Cut chicken into uniform pieces for even cooking. Toast sesame seeds in a dry pan for 2 minutes for extra flavor. Multitask by microwaving edamame and slicing veggies while chicken sears. For gluten-free, use tamari or coconut aminos instead of soy sauce.

Nutrition

Keywords: teriyaki chicken, bento box, quick lunch, meal prep, 20-minute meal, Asian bowl, chicken recipe

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