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Fresh Rainbow Bento Box Recipe with Easy Teriyaki Chicken Skewers and Sesame Rice

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A colorful, fresh, and simple bento box featuring juicy teriyaki chicken skewers, nutty sesame rice, and crisp rainbow veggies. Perfect for quick lunches, picnics, or meal prep.

Ingredients

Scale
  • 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
  • 1/4 cup soy sauce
  • 2 tbsp mirin
  • 2 tbsp honey or brown sugar
  • 1 tbsp rice vinegar
  • 1 clove garlic, minced
  • 1 tsp grated fresh ginger
  • Wooden skewers, soaked in water for 30 minutes
  • 2 cups short-grain sushi rice
  • 2 1/2 cups water
  • 2 tbsp toasted sesame oil
  • 1 tbsp toasted sesame seeds
  • 1 tsp salt
  • 1 cup shredded purple cabbage
  • 1 medium carrot, julienned or thinly sliced
  • 1/2 red bell pepper, thinly sliced
  • 1/2 cucumber, sliced into half-moons
  • 1/4 cup edamame beans, shelled (optional)
  • 2 green onions, thinly sliced
  • Fresh cilantro or parsley for garnish (optional)
  • Optional add-ons: pickled ginger or kimchi, drizzle of Japanese mayo or spicy mayo, avocado slices

Instructions

  1. In a medium bowl, whisk together soy sauce, mirin, honey (or brown sugar), rice vinegar, minced garlic, and grated ginger. Add chicken pieces and stir to coat evenly. Cover and refrigerate for at least 20 minutes or up to 2 hours.
  2. Rinse sushi rice under cold water until water runs clear. Combine rinsed rice and 2 1/2 cups water in a saucepan and bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 10 minutes.
  3. Fluff cooked rice with a fork. Drizzle toasted sesame oil and sprinkle sesame seeds and salt over rice. Mix lightly to combine.
  4. Prepare fresh veggies: shred cabbage, julienne carrot, slice cucumber and bell pepper, and prep edamame if using. Toss together or arrange separately.
  5. Remove chicken from marinade and thread onto soaked wooden skewers. Heat grill pan or non-stick skillet over medium-high heat. Cook skewers 3-4 minutes per side until cooked through and glazed. Adjust heat to avoid burning glaze.
  6. Assemble bento box: place a scoop of sesame rice on one side, arrange fresh veggies beside it, and lay teriyaki chicken skewers on top or beside veggies. Garnish with green onions and fresh herbs if desired.
  7. Add optional finishing touches like pickled ginger, spicy mayo drizzle, or avocado slices. Close tightly and refrigerate if preparing ahead.

Notes

Soak wooden skewers for 30 minutes before use to prevent burning. Marinate chicken for at least 20 minutes, preferably up to 2 hours for best flavor. Avoid overcrowding the pan when cooking skewers to ensure caramelization. Rinse sushi rice thoroughly to remove excess starch for fluffy rice. Reheat chicken gently in skillet to keep glaze sticky and chicken juicy. Store bento box in airtight container up to 2 days; keep sauces separate to avoid sogginess.

Nutrition

Keywords: bento box, teriyaki chicken, sesame rice, rainbow veggies, quick lunch, meal prep, healthy lunch, Japanese cuisine

Find it online: https://twirltaste.com/fresh-rainbow-bento-box-recipe-with-easy-teriyaki-chicken-skewers-and-sesame-rice/