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Easy Make-Ahead Chicken Teriyaki Bento Bowls Recipe for Quick Meals

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This easy make-ahead chicken teriyaki bento bowl is packed with flavor, balanced with crisp veggies and fluffy rice, perfect for quick meals and meal prep. The sweet-savory teriyaki sauce clings to juicy chicken thighs, making it delicious whether reheated or eaten cold.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs
  • 1/4 cup soy sauce (low-sodium preferred)
  • 2 tablespoons mirin (Japanese sweet rice wine)
  • 2 tablespoons honey or brown sugar
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon cornstarch mixed with 2 tablespoons water
  • 2 cups cooked jasmine rice
  • 1 cup steamed broccoli florets
  • 1 medium carrot, julienned or thinly sliced
  • 1/2 cup shelled and cooked edamame
  • 2 green onions, sliced
  • Sesame seeds, toasted (optional)
  • Optional extras: pickled ginger, shredded nori or seaweed flakes, sriracha or spicy mayo

Instructions

  1. Rinse 1 cup jasmine rice under cold water until water runs clear. Cook rice with 1.25 cups water, simmer for 15 minutes, then steam off heat for 10 minutes.
  2. In a small bowl, whisk together soy sauce, mirin, honey, rice vinegar, minced garlic, and grated ginger. Set aside.
  3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Pat chicken thighs dry, season lightly with salt, and cook 4-5 minutes per side until golden and cooked through (165°F internal temperature). Remove chicken and set aside.
  4. Lower heat to medium, pour prepared sauce into skillet, bring to gentle simmer. Stir in cornstarch slurry and cook 1-2 minutes until sauce thickens and becomes glossy.
  5. Slice cooked chicken into bite-sized pieces and toss in the thickened sauce while still warm.
  6. Steam broccoli until bright green and tender-crisp (4-5 minutes). Julienne carrot and cook edamame according to package instructions.
  7. Divide cooked rice among 4 bowls. Arrange sauced chicken on one side, then place broccoli, carrots, and edamame in sections. Sprinkle with sliced green onions and toasted sesame seeds.
  8. Let bowls cool slightly before covering and refrigerating if making ahead. Reheat in microwave about 2 minutes or enjoy cold.

Notes

Use chicken thighs for juiciness and better flavor retention during reheating. Stir sauce constantly when thickening to avoid burning. Slice chicken after cooking to keep it moist. The bowls keep well refrigerated up to 4 days. For gluten-free, substitute soy sauce with tamari. Optional spicy additions include sriracha or spicy mayo.

Nutrition

Keywords: chicken teriyaki, bento bowls, meal prep, quick meals, easy recipe, Japanese, healthy lunch

Find it online: https://junomeals.com/easy-make-ahead-chicken-teriyaki-bento-bowls-recipe-for-quick-meals/