Teriyaki Chicken Bento Box
Teriyaki Chicken Bento Box
Ingredients
For the Teriyaki Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons sake, optional
- 2 tablespoons honey
- 1 tablespoon fresh ginger, grated
- 1 garlic, clove, minced
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 tablespoon vegetable oil
For the White Rice
- 2 cups short-grain white rice
- 2 1/2 cups water
For the Macaroni Salad
- 1 cup elbow macaroni, uncooked
- 1/2 cup mayonnaise
- 1/4 cup celery, finely diced
- 1/4 cup carrot, finely diced
- 1/4 cup frozen corn, thawed
- 1 tablespoon rice vinegar
- 1 teaspoon granulated sugar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Hard-boiled Eggs
- 4 large eggs
- 4 shiso leaves, for garnish, optional
For the Grilled Eggplant
- 2 Japanese eggplant, medium, sliced into 1/2-inch rounds
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
For the Octopus Sausages
- 4 red hot dogs, or similar small sausages
- 1 teaspoon vegetable oil
Instructions
- 1
Prepare the White Rice: Rinse the short-grain white rice under cold water until the water runs clear. Combine the rinsed rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.
⏱️ 30 min
- 2
Cook the Hard-boiled Eggs: Place eggs in a saucepan and cover with cold water by 1 inch. Bring water to a rolling boil over high heat. Once boiling, immediately remove from heat, cover, and let stand for 10-12 minutes. Drain hot water and transfer eggs to an ice bath for 5 minutes to cool completely. Peel the eggs and cut each in half lengthwise.
⏱️ 20 min
- 3
Make the Macaroni Salad: Cook elbow macaroni according to package directions until al dente. Drain and rinse with cold water to stop cooking; drain thoroughly. In a medium bowl, combine mayonnaise, diced celery, diced carrot, thawed frozen corn, rice vinegar, granulated sugar, salt, and black pepper. Add the cooled macaroni and mix well to combine. Taste and adjust seasoning if needed.
⏱️ 20 min
- 4
Prepare the Teriyaki Chicken: In a small bowl, whisk together soy sauce, mirin, sake (if using), honey, grated ginger, and minced garlic. In another small bowl, whisk cornstarch with 1 tablespoon of water to create a slurry. Heat vegetable oil in a large skillet or frying pan over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5-7 minutes. Pour the teriyaki sauce over the chicken and bring to a simmer. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens and coats the chicken, about 2-3 minutes. Remove from heat.
⏱️ 20 min
- 5
Grill the Eggplant: Heat sesame oil in a separate skillet or grill pan over medium heat. Add sliced eggplant rounds and cook for 3-4 minutes per side, until tender and lightly browned. Drizzle with soy sauce during the last minute of cooking. Remove from heat.
⏱️ 10 min
- 6
Prepare the Octopus Sausages: Cut each hot dog in half. Make four cuts lengthwise from the cut end, about halfway up the hot dog, to create 'legs'. Heat vegetable oil in a small skillet over medium heat. Add the cut hot dogs and cook for 3-5 minutes, turning occasionally, until the 'legs' curl outwards and the sausages are heated through.
⏱️ 10 min
- 7
Assemble the Bento Boxes: Divide the cooked white rice evenly among four bento boxes, pressing it gently to form a base. Arrange the teriyaki chicken slices over one half of the rice. Place a bento divider or paper cup to create a compartment for the macaroni salad, then spoon in the macaroni salad. Place a shiso leaf (if using) in another section, then arrange two hard-boiled egg halves on top. Add the grilled eggplant pieces next to the eggs. Finally, place the octopus sausages in the remaining space. Repeat for all bento boxes.
⏱️ 15 min
- 8
Close the bento boxes with their lids and serve immediately or refrigerate for later enjoyment.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Teriyaki Chicken Bento Box
Ingredients
For the Teriyaki Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons sake, optional
- 2 tablespoons honey
- 1 tablespoon fresh ginger, grated
- 1 garlic, clove, minced
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 tablespoon vegetable oil
For the White Rice
- 2 cups short-grain white rice
- 2 1/2 cups water
For the Macaroni Salad
- 1 cup elbow macaroni, uncooked
- 1/2 cup mayonnaise
- 1/4 cup celery, finely diced
- 1/4 cup carrot, finely diced
- 1/4 cup frozen corn, thawed
- 1 tablespoon rice vinegar
- 1 teaspoon granulated sugar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Hard-boiled Eggs
- 4 large eggs
- 4 shiso leaves, for garnish, optional
For the Grilled Eggplant
- 2 Japanese eggplant, medium, sliced into 1/2-inch rounds
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
For the Octopus Sausages
- 4 red hot dogs, or similar small sausages
- 1 teaspoon vegetable oil
Instructions
- 1
Prepare the White Rice: Rinse the short-grain white rice under cold water until the water runs clear. Combine the rinsed rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.
⏱️ 30 min - 2
Cook the Hard-boiled Eggs: Place eggs in a saucepan and cover with cold water by 1 inch. Bring water to a rolling boil over high heat. Once boiling, immediately remove from heat, cover, and let stand for 10-12 minutes. Drain hot water and transfer eggs to an ice bath for 5 minutes to cool completely. Peel the eggs and cut each in half lengthwise.
⏱️ 20 min - 3
Make the Macaroni Salad: Cook elbow macaroni according to package directions until al dente. Drain and rinse with cold water to stop cooking; drain thoroughly. In a medium bowl, combine mayonnaise, diced celery, diced carrot, thawed frozen corn, rice vinegar, granulated sugar, salt, and black pepper. Add the cooled macaroni and mix well to combine. Taste and adjust seasoning if needed.
⏱️ 20 min - 4
Prepare the Teriyaki Chicken: In a small bowl, whisk together soy sauce, mirin, sake (if using), honey, grated ginger, and minced garlic. In another small bowl, whisk cornstarch with 1 tablespoon of water to create a slurry. Heat vegetable oil in a large skillet or frying pan over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5-7 minutes. Pour the teriyaki sauce over the chicken and bring to a simmer. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens and coats the chicken, about 2-3 minutes. Remove from heat.
⏱️ 20 min - 5
Grill the Eggplant: Heat sesame oil in a separate skillet or grill pan over medium heat. Add sliced eggplant rounds and cook for 3-4 minutes per side, until tender and lightly browned. Drizzle with soy sauce during the last minute of cooking. Remove from heat.
⏱️ 10 min - 6
Prepare the Octopus Sausages: Cut each hot dog in half. Make four cuts lengthwise from the cut end, about halfway up the hot dog, to create 'legs'. Heat vegetable oil in a small skillet over medium heat. Add the cut hot dogs and cook for 3-5 minutes, turning occasionally, until the 'legs' curl outwards and the sausages are heated through.
⏱️ 10 min - 7
Assemble the Bento Boxes: Divide the cooked white rice evenly among four bento boxes, pressing it gently to form a base. Arrange the teriyaki chicken slices over one half of the rice. Place a bento divider or paper cup to create a compartment for the macaroni salad, then spoon in the macaroni salad. Place a shiso leaf (if using) in another section, then arrange two hard-boiled egg halves on top. Add the grilled eggplant pieces next to the eggs. Finally, place the octopus sausages in the remaining space. Repeat for all bento boxes.
⏱️ 15 min - 8
Close the bento boxes with their lids and serve immediately or refrigerate for later enjoyment.
⏱️ 1 min