Print

Quick 5-Minute Chicken Teriyaki Bento Box Lunch

5-minute chicken teriyaki bento box - featured image
Print Recipe

A fast and delicious chicken teriyaki bento box lunch that comes together in just five minutes using frozen pre-cooked chicken strips and a homemade teriyaki sauce. Perfect for busy mornings or last-minute lunch packing.

Ingredients

Scale
  • 8 oz (225 g) frozen pre-cooked chicken strips
  • 3 tablespoons (45 ml) low-sodium soy sauce
  • 2 tablespoons (30 ml) honey
  • 1 tablespoon (15 ml) rice vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon grated fresh ginger
  • 1 teaspoon (3 g) cornstarch
  • 1 tablespoon water (for cornstarch slurry)
  • 1/2 teaspoon sesame oil (optional)
  • 1 cup (180 g) cooked white rice
  • 1/2 cup (75 g) steamed edamame, shelled
  • 1/4 cup (40 g) pickled cucumber or carrots
  • Seaweed strips (optional, for garnish)
  • 1 teaspoon sesame seeds

Instructions

  1. If you don’t have leftover rice, microwave a single-serving pouch of pre-cooked rice according to package directions (about 90 seconds).
  2. In a small saucepan over medium heat, combine soy sauce, honey, rice vinegar, minced garlic, and grated ginger. Whisk together and let it come to a gentle simmer (about 30 seconds).
  3. In a small bowl, mix cornstarch with 1 tablespoon water until smooth. Pour this slurry into the simmering sauce while whisking constantly. Continue whisking for 20-30 seconds until the sauce thickens and becomes glossy. Remove from heat and stir in sesame oil if using.
  4. Place frozen pre-cooked chicken strips in a microwave-safe bowl. Microwave on high for 60-90 seconds, or until heated through. Drain any excess liquid.
  5. Pour the warm teriyaki sauce over the heated chicken strips. Toss gently until every piece is coated.
  6. Assemble the bento box: Place rice in one compartment, teriyaki chicken in another, and edamame and pickled vegetables in the remaining spaces. Sprinkle sesame seeds over everything and add seaweed strips if desired.
  7. If packing for later, let the chicken and rice cool completely before sealing the container to prevent condensation.

Notes

The sauce will thicken more as it cools. If making ahead, add an extra tablespoon of water to the sauce to keep it pourable. Double the sauce and keep it in the fridge for up to two weeks for even faster future lunches.

Nutrition

Keywords: chicken teriyaki, bento box, quick lunch, 5-minute meal, meal prep, Japanese lunch

Find it online: https://bakebelle.com/quick-5-minute-chicken-teriyaki-bento-box-lunch/