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Loaded Adult Bento Box Lunch

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A colorful compartmentalized lunch with glazed teriyaki chicken, sesame rice, edamame, and quick-pickled veggies.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 3 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 teaspoon toasted sesame oil
  • 2 cups cooked jasmine or short-grain rice
  • 1 tablespoon toasted sesame seeds
  • 1 cup shelled edamame, steamed and lightly salted
  • 1 Persian cucumber, thinly sliced
  • 1 tablespoon rice vinegar (for cucumber salad)
  • 1 teaspoon sugar
  • Pinch of salt
  • 1 carrot, shaved into ribbons
  • 1/2 cup cherry tomatoes, halved
  • 1 mandarin orange or a handful of grapes
  • 2 squares dark chocolate or a few pieces of mochi
  • Pickled ginger, for garnish (optional)

Instructions

  1. In a small bowl, whisk together the soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil to make the teriyaki sauce.
  2. Heat a nonstick skillet over medium-high heat. Add the chicken pieces and cook for 5–6 minutes, stirring occasionally, until browned and nearly cooked through.
  3. Pour the teriyaki sauce over the chicken and simmer for 3–4 minutes, stirring often, until the sauce thickens into a glossy glaze and coats the chicken. Remove from heat and let cool slightly.
  4. While the chicken cooks, toss the sliced cucumber with 1 tablespoon rice vinegar, sugar, and a pinch of salt. Set aside to quick-pickle for at least 10 minutes.
  5. Fluff the cooked rice with a fork and stir in the toasted sesame seeds.
  6. Divide the sesame rice among your bento box compartments, packing it into an even layer.
  7. Add the glazed teriyaki chicken to the largest compartment, spooning any extra glaze on top.
  8. Fill the remaining compartments with the edamame, quick-pickled cucumbers, carrot ribbons, and cherry tomatoes.
  9. Tuck in the mandarin orange or grapes and a couple of squares of dark chocolate or mochi for a sweet finish.
  10. Garnish with pickled ginger if using, seal the box, and refrigerate until ready to eat. Enjoy cold or gently reheated.

Notes

Cook the rice and chicken up to 4 days ahead and store in separate airtight containers, assembling fresh each morning. Keep wet ingredients away from the rice until just before eating to prevent sogginess, and feel free to swap the chicken for tofu, salmon, or steak.

Find it online: https://www.receipster.com/loaded-adult-bento-box-lunch/