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Chicken teriyaki bento box.
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Chicken Teriyaki Bento Box

Elevate your lunch routine with this easy chicken teriyaki bento box featuring perfectly tender chicken breast glazed with teriyaki sauce, along with a few colorful side dishes.
Course Main Course
Cuisine Japanese
Keyword bento, bento box, teriyaki
Level Beginner
Main Ingredient Poultry
Diet Dairy-Free
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 bentos
Calories 614kcal
Author Marc Matsumoto

Equipment

Ingredients

  • 400 grams boneless skinless chicken breast (1 piece)
  • 1 tablespoon sake
  • ½ teaspoon grated ginger
  • ⅛ teaspoon salt
  • 2 teaspoons potato starch
  • 2 tablespoons sake
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon vegetable oil
  • 1 batch cooked Japanese short-grain rice
Grams + US Cups - US Standard

Instructions

  • Find the line running down the middle of the 400 grams boneless skinless chicken breast and separate it into two pieces.
    400 grams boneless skinless chicken breast
    Split the chicken breast along the natural seam running down the center.
  • Look for how the meat fibers run through the large piece of breast and cut it where the fibers change direction.
    Divide the large piece in two along where the meat fibers change direction.
  • Now, you can cut each piece against the grain into ⅓-inch thick slices.
    Slice the chicken breast.
  • Add the chicken to a bowl with 1 tablespoon sake, ½ teaspoon grated ginger, and ⅛ teaspoon salt. Mix to combine. Add 2 teaspoons potato starch and work it in so each piece has an even coating of starch.
    1 tablespoon sake, ½ teaspoon grated ginger, ⅛ teaspoon salt, 2 teaspoons potato starch
    Marinate the chicken breast with sake, ginger, salt, and potato starch.
  • To make the teriyaki sauce, add 2 tablespoons sake, 1 tablespoon soy sauce, and 1 tablespoon sugar to a bowl and mix until the sugar has dissolved.
    2 tablespoons sake, 1 tablespoon soy sauce, 1 tablespoon sugar
    Making teriyaki sauce with sake, sugar, and soy sauce.
  • Heat a large frying pan over medium-high heat until hot. Add 1 tablespoon vegetable oil and chicken in a single layer, starting with the larger pieces.
    1 tablespoon vegetable oil
    Panfrying marinated chicken slices.
  • When you're done adding the chicken, start flipping them over, starting with the pieces you added first.
    Flipping chicken over in a frying pan.
  • When the chicken is mostly cooked (it doesn't need to be fully cooked), wipe out any excess oil with a paper towel and then add the teriyaki sauce.
    Adding teriyaki sauce to pan-fried chicken breast.
  • Flip the teriyaki chicken pieces repeatedly until they're coated in a thick glaze.
    Glazing chicken breast slices with teriyaki sauce.
  • Pack the teriyaki chicken into a bento box along with 1 batch cooked Japanese short-grain rice, and some side dishes.
    1 batch cooked Japanese short-grain rice

Video

Nutrition

Calories: 614kcal | Carbohydrates: 67g | Protein: 48g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 128mg | Sodium: 882mg | Potassium: 839mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 60IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 4mg