Chicken Teriyaki Bento Box

Name: Chicken Teriyaki Bento Box
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3 servings
Cuisine: Japanese
Ingredients: 1 pound chicken thighs (boneless, skinless, cut into bite-sized pieces); 1 cup jasmine rice; 1.5 cup water; 3 tablespoon soy sauce; 2 tablespoon honey; 1 tablespoon fresh ginger (minced); 2 clove garlic (minced); 1 tablespoon vegetable oil; 1 cup shelled edamame (thawed); 1 cup cherry tomatoes; 1 teaspoon sesame seeds (toasted)

Glazed savory-sweet teriyaki chicken paired with fluffy steamed rice, steamed edamame, and crisp cherry tomatoes for a balanced lunch box.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 3
Cuisine: Japanese
Difficulty: Easy
Cost: $3.12/serving

Dietary

Dairy-Free
Nut-Free
High-Protein
Low-Saturated-Fat

Ingredients

1 pound chicken thighs (boneless, skinless, cut into bite-sized pieces)
1 cup jasmine rice
1.5 cup water
3 tablespoon soy sauce
2 tablespoon honey
1 tablespoon fresh ginger (minced)
2 clove garlic (minced)
1 tablespoon vegetable oil
1 cup shelled edamame (thawed)
1 cup cherry tomatoes
1 teaspoon sesame seeds (toasted)

Instructions

Rinse 1 cup jasmine rice in a fine-mesh sieve until the water runs clear. In a small pot, combine rice and 1 1/2 cups water. Bring to a boil over medium-high heat, cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
In a small bowl, whisk together 3 tablespoons soy sauce, 2 tablespoons honey, 1 tablespoon minced fresh ginger, and 2 minced garlic cloves until well combined.
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add 1 pound diced chicken thighs and cook for 6 to 7 minutes, stirring occasionally, until lightly browned and cooked through.
Pour the prepared teriyaki sauce into the skillet with the chicken. Simmer for 2 to 3 minutes, stirring constantly, until the sauce thickens and glazes the meat.
Divide the cooked rice evenly among 3 bento containers. Arrange the glazed chicken alongside the rice, then divide 1 cup shelled edamame and 1 cup cherry tomatoes into remaining compartments. Garnish the chicken and rice with 1 teaspoon toasted sesame seeds.

Notes

Keeps well refrigerated in airtight lunch containers for up to 4 days. Can be eaten warm or at room temperature.

Nutrition (per serving)

Calories: 539
Protein: 39.3 g
Carbohydrates: 69.8 g
Fat: 13.6 g
Fiber: 1.9 g
Sodium: 1095 mg
Saturated Fat: 2.8 g
Sugar: 12.6 g
Cholesterol: 128 mg