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Easy Bento Box Chicken Teriyaki Lunch for Kids

Easy Bento Box Chicken Teriyaki Lunch for Kids - featured image
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A quick and easy chicken teriyaki recipe perfect for school lunches, made with simple ingredients and ready in under 20 minutes. This sweet-savory dish is a kid-approved crowd-pleaser that travels well and tastes great cold or at room temperature.

Ingredients

Scale
  • 1 pound boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
  • 1 teaspoon sesame oil (optional)
  • Cooked rice, for serving
  • Vegetables (optional): cucumber slices, edamame, or steamed broccoli
  • Sesame seeds (optional), for garnish

Instructions

  1. Prep the chicken: Cut 1 pound of boneless, skinless chicken thighs into bite-sized cubes (about 1-inch pieces). Pat them dry with paper towels and season lightly with salt and pepper. Set aside.
  2. Make the sauce: In a small bowl, whisk together 1/4 cup low-sodium soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 2 minced garlic cloves, and 1 teaspoon grated fresh ginger until the honey is dissolved.
  3. Heat the pan: Place a large skillet or wok over medium-high heat and add 1 tablespoon vegetable oil. Let it get hot until shimmering.
  4. Cook the chicken: Add the chicken pieces in a single layer. Cook undisturbed for 3-4 minutes until golden brown, then flip and cook for another 3-4 minutes until cooked through (internal temperature 165°F/74°C).
  5. Add the sauce: Pour the sauce over the cooked chicken and stir to coat. Let it simmer for 1-2 minutes until it starts to bubble and reduce.
  6. Thicken the sauce: Stir the cornstarch slurry, then pour it into the pan while stirring constantly. Cook for about 30 seconds until the sauce thickens to a glossy glaze. If too thick, add a splash of water.
  7. Finish with sesame oil: Drizzle 1 teaspoon sesame oil over the chicken and toss to combine. Turn off the heat.
  8. Assemble the bento box: Let the chicken cool slightly. In a bento box, add cooked rice (about 1/2 cup per child), place chicken teriyaki in a separate compartment, and add veggie sides like cucumber slices, edamame, or steamed broccoli. Sprinkle sesame seeds on top if desired.
  9. Cool completely before sealing: Let the bento box sit on the counter for 10-15 minutes or refrigerate for 5 minutes to prevent condensation and sogginess.

Notes

Pat chicken dry for better browning. Use medium-high heat to avoid burning the sauce. Double the sauce for extra. Let the sauce bubble before adding cornstarch slurry. Add slurry slowly to avoid glue-like consistency. This dish tastes even better the next day.

Nutrition

Keywords: chicken teriyaki, bento box, kids lunch, easy lunch, school lunch, quick dinner, kid-friendly, teriyaki chicken

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