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Kid-Friendly Chicken Teriyaki Meatball Bento Box: Easy Lunch Prep

chicken teriyaki meatball bento box - featured image
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These juicy chicken teriyaki meatballs are glazed in a sweet-salty sauce and packed in a bento box with rice, edamame, and veggies. Perfect for quick lunch prep and kid-approved!

Ingredients

Scale
  • 1 pound ground chicken (preferably thigh meat)
  • 1/3 cup panko breadcrumbs
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 2 green onions, finely chopped
  • 1 tablespoon soy sauce (low-sodium if desired)
  • 1 teaspoon sesame oil (optional)
  • 1/4 teaspoon black pepper
  • 1/4 cup soy sauce (or tamari for gluten-free)
  • 2 tablespoons honey (or maple syrup)
  • 1 tablespoon rice vinegar
  • 1 teaspoon fresh ginger, grated
  • 1 clove garlic, minced
  • 1 teaspoon cornstarch mixed with 2 tablespoons cold water
  • 1 cup cooked white or brown rice
  • 1/2 cup steamed edamame (shelled)
  • 1/2 cup carrot sticks or cucumber slices
  • 1/2 cup orange slices or apple wedges
  • 1 tablespoon sesame seeds (optional, for garnish)

Instructions

  1. Make the teriyaki glaze: In a small saucepan, combine 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 teaspoon grated ginger, and 1 minced garlic clove. Whisk over medium heat until bubbling, then reduce heat to low and simmer for 2 minutes. Stir in the cornstarch slurry (1 teaspoon cornstarch mixed with 2 tablespoons cold water) and whisk until thickened, about 30 seconds. Remove from heat and set aside. Reserve half for glazing and half for drizzling.
  2. Prepare the meatball mixture: In a large mixing bowl, combine 1 pound ground chicken, 1/3 cup panko breadcrumbs, 1 beaten egg, 2 minced garlic cloves, 1 teaspoon grated ginger, 2 finely chopped green onions, 1 tablespoon soy sauce, 1 teaspoon sesame oil (if using), and 1/4 teaspoon black pepper. Mix with your hands until just combined—do not overwork.
  3. Shape the meatballs: Lightly wet your hands with water. Using a cookie scoop or tablespoon, scoop about 1 tablespoon of the mixture and roll into smooth balls. You should get 20-24 meatballs. Place on a parchment-lined baking sheet, spacing about 1 inch apart.
  4. Cook the meatballs: Preheat oven to 400°F (200°C). Bake for 10 minutes, then brush each meatball with half of the teriyaki glaze. Return to oven for another 3-5 minutes, until cooked through (internal temperature reaches 165°F/74°C). Alternatively, cook in a non-stick skillet over medium heat with 1 tablespoon oil for 8-10 minutes, turning occasionally, then add glaze in the last 2 minutes.
  5. Assemble the bento box: While meatballs cook, prepare rice according to package directions. Steam edamame (about 3 minutes in boiling water). Slice carrots into sticks and cut orange into wedges. Let everything cool slightly. Place rice in one compartment, arrange 4-5 meatballs on top or in a separate compartment, and add edamame, carrot sticks, and orange slices in remaining spaces. Drizzle with remaining teriyaki glaze and sprinkle with sesame seeds if desired.

Notes

For juicier meatballs, use ground chicken thigh. If using ground chicken breast, add an extra tablespoon of oil. Don’t overmix the meat to keep them tender. Wet your hands when rolling to prevent sticking. The glaze can be made up to a week ahead. Meatballs freeze well for up to 3 months.

Nutrition

Keywords: chicken teriyaki meatballs, bento box, kid-friendly lunch, easy lunch prep, healthy lunch, chicken meatballs, teriyaki glaze

Find it online: https://breezybake.com/kid-friendly-chicken-teriyaki-meatball-bento-box-easy-lunch-prep/