Asian Sesame Chicken Rice Bento Box
Easy Asian Sesame Chicken Rice Bento Box meal prep — five complete lunches with caramelized sesame-glazed chicken thighs over jasmine rice with edamame, sliced cucumber, shredded carrot, and sesame ginger dipping sauce. Ready in 60 minutes, keeps 4 days refrigerated.
Equipment
- Large skillet or sauté pan
- Medium saucepan (for rice)
- 5 airtight bento boxes with compartments
- Sharp knife and cutting board
- Box grater or microplane (for ginger)
Ingredients
Sesame Chicken
- 5 boneless skinless chicken thighs about 1.5 lbs total
- 1 tbsp neutral oil for cooking chicken
Sesame Glaze
- 3 tbsp soy sauce low-sodium if preferred
- 1 tbsp sesame oil toasted
- 1 tbsp honey
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
Bento Components
- 1.5 cups jasmine rice, uncooked cooked in 2¼ cups water, fluffed with 1 tsp sesame oil
- 2 cups frozen shelled edamame steamed or microwaved from frozen, seasoned with flaky sea salt
- 3 Persian cucumbers, thinly sliced seasoned with pinch of salt and drop of rice vinegar
- 2 medium carrots, shredded dressed with drops of sesame oil and pinch of salt
Garnish
- 2 tbsp toasted sesame seeds packed separately for freshness
- 3 green onions, thinly sliced packed separately for freshness
Instructions
- Cook jasmine rice according to package directions. Fluff with a fork and stir in 1 teaspoon of sesame oil. Set aside.
- Whisk together all sesame glaze ingredients in a small bowl. Set aside.
- Season chicken thighs lightly with salt and pepper. Heat 1 tablespoon of neutral oil in a large skillet over medium-high heat. Cook chicken 5 to 6 minutes per side until cooked through and golden.
- Pour sesame glaze over the chicken. Cook on medium-high for 2 to 3 minutes, spooning glaze over the chicken constantly, until the glaze reduces, thickens, and caramelizes. Watch carefully — honey burns quickly.
- Remove from heat. Rest 5 minutes. Slice thinly against the grain at a slight diagonal.
- Steam or microwave edamame from frozen. Season with flaky sea salt. Slice cucumber and season with salt and rice vinegar. Shred carrots and dress with sesame oil and salt.
- Assemble 5 bento boxes: portion rice into the main compartment, arrange sliced chicken over rice with an extra drizzle of glaze. Fill remaining compartments with edamame, cucumber, and shredded carrot. Add extra glaze in the sauce compartment. Pack sesame seeds and green onion separately.
- Seal tightly and refrigerate for up to 4 days. Reheat chicken and rice before eating, removing cold vegetables first and returning after reheating.
Notes
Use chicken thighs not breasts — they stay moist and tender after refrigeration. Watch the glaze reduction carefully — the honey burns within 30 seconds of caramelizing. Rest chicken 5 minutes before slicing. Slice against the grain at a slight diagonal for best texture and appearance. Drizzle a little extra glaze over sliced chicken before packing. Remove cold vegetables before microwaving and return after reheating. Pack sesame seeds and green onion separately for best freshness. Keeps up to 4 days refrigerated.