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Easy Chicken Teriyaki Bento Bowls: Best Lunch for Kids

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These Easy Chicken Teriyaki Bento Bowls for Kids aren’t just a lunchbox hack; they’re a little piece of peace of mind. The chicken is tender, the sauce is perfectly balanced—not too sweet, not too salty—and the whole thing comes together in under 30 minutes.

Ingredients

Scale
  • 1 lb (450g) boneless, skinless chicken thighs
  • 1/4 cup (60ml) low-sodium soy sauce
  • 3 tbsp (60ml) honey
  • 2 tbsp (30ml) rice vinegar (unseasoned)
  • 1 tbsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tsp cornstarch
  • 1 tbsp cold water (for cornstarch slurry)
  • 1 tbsp neutral oil (avocado or vegetable oil)
  • Salt and pepper, to taste
  • 2 cups (400g) cooked sushi rice or jasmine rice
  • 1 cup (150g) steamed edamame
  • 1 cup (100g) thinly sliced cucumber
  • 1/2 cup (60g) shredded carrots
  • Optional: sliced avocado, cherry tomatoes, or fruit

Instructions

  1. Make the Sauce: In a small bowl, whisk together the low-sodium soy sauce, honey, rice vinegar, grated ginger, and minced garlic. Set aside.
  2. Prep the Chicken: Pat the chicken thighs dry with paper towels. Cut into bite-sized cubes (about 1-inch pieces). Season lightly with salt and pepper.
  3. Sear the Chicken: Heat 1 tablespoon of neutral oil in a large skillet over medium-high heat. Once shimmering, add chicken pieces in a single layer (work in batches if needed). Cook undisturbed for 3-4 minutes until golden brown, then flip and cook for another 2-3 minutes.
  4. Simmer in the Sauce: Pour the prepared teriyaki sauce over the seared chicken. Bring to a gentle simmer, then reduce heat to low. Cook for 5-7 minutes, stirring occasionally, until chicken is cooked through and sauce has reduced slightly.
  5. Thicken the Glaze: In a tiny bowl, mix cornstarch with 1 tablespoon of cold water to form a slurry. Pour into the skillet and stir constantly for about 1 minute until the sauce becomes glossy and thick.
  6. Assemble the Bento Bowls: While chicken cooks, steam edamame and slice cucumbers. Divide cooked rice between bento boxes or bowls. Top with glazed teriyaki chicken. Fill remaining compartments with edamame, cucumber, and shredded carrots. Let cool completely before sealing for lunch.

Notes

Pat chicken dry for best sear. Don’t overcrowd the pan. Cool completely before packing to prevent sogginess. For gluten-free, use tamari or coconut aminos instead of soy sauce.

Nutrition

Keywords: chicken teriyaki, bento bowls, kid-friendly lunch, easy lunch recipe, teriyaki chicken, school lunch, meal prep

Find it online: https://hungermind.com/easy-chicken-teriyaki-bento-bowls-best-lunch-for-kids/