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Easy Bento Box Chicken Teriyaki Meal Prep: 5-Min Lunch

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A quick and delicious meal prep recipe featuring tender chicken breast in a glossy, sweet-savory teriyaki sauce, served with fluffy jasmine rice and steamed vegetables. Perfect for busy weeknights and packed lunches.

Ingredients

Scale
  • 1 cup jasmine rice
  • 1.5 cups water (for rice)
  • 1 pound chicken breast, boneless and skinless, cut into bite-sized strips
  • Salt and pepper, for seasoning
  • 1 tablespoon cooking oil
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup water (for sauce)
  • 2 tablespoons granulated sugar
  • 1 teaspoon minced garlic
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon cornstarch
  • 1 tablespoon cold water (for cornstarch slurry)
  • 1/2 teaspoon sesame oil
  • Vegetables (e.g., broccoli florets, snap peas, carrots, or edamame)
  • Green onions, chopped (for garnish)

Instructions

  1. Rinse 1 cup of jasmine rice under cold water until clear. Add 1.5 cups water to the pot, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Turn off heat and let sit covered for 10 minutes. Fluff with a fork.
  2. While rice cooks, pat chicken strips dry and season lightly with salt and pepper.
  3. In a small bowl, whisk together 1/2 cup soy sauce, 1/4 cup water, 2 tablespoons sugar, 1 teaspoon minced garlic, and 1 teaspoon minced ginger. Set aside.
  4. Heat 1 tablespoon oil in a 10-inch non-stick skillet over medium-high heat. Add chicken in a single layer and cook for 3-4 minutes per side until golden brown and cooked through. Remove chicken and set aside.
  5. Reduce heat to medium. Pour the sauce mixture into the same pan and simmer for 1-2 minutes.
  6. Mix 1 teaspoon cornstarch with 1 tablespoon cold water to create a slurry. Pour into the sauce and stir constantly until thickened (about 30 seconds).
  7. Add the cooked chicken back into the sauce, toss to coat, turn off heat, and stir in 1/2 teaspoon sesame oil.
  8. Steam vegetables until tender-crisp.
  9. Assemble by dividing rice into containers, topping with chicken and sauce, adding vegetables, and garnishing with green onions.

Notes

Pat chicken dry before cooking to ensure searing rather than steaming. Do not skip the cornstarch slurry; always mix with cold water first to prevent clumping. Let rice rest after cooking for fluffier texture. Sauce can be made ahead and stored for up to a week. For gluten-free, swap soy sauce for tamari.

Nutrition

Keywords: chicken teriyaki, meal prep, bento box, lunch ideas, quick dinner, healthy lunch, gluten-free option, rice bowl

Find it online: https://tomyumy.com/easy-bento-box-chicken-teriyaki-meal-prep-5-min-lunch/