Air Fryer Teriyaki Chicken
This air fryer teriyaki chicken is sticky, sweet and better than takeout. It's ready in under 30 minutes with minimal ingredients and delicious paired with rice or steamed vegetables.
Servings: 4 servings
Calories: 291kcal
Equipment
- Air Fryer
Ingredients
- 1.5 lbs. Chicken Breast chopped
Teriyaki Sauce
- 2/3 cup Coconut Aminos
- 2 tsp. Toasted Sesame Oil
- 1/4 cup Lite Maple Syrup
- 1 tsp. Garlic Powder
- 1/2 tsp. Ground Ginger
- 1-2 tsp. Tapioca Flour
- 1 tbsp. Water
Garnish
- Green Onions Chopped
- Toasted Sesame Seeds
Instructions
For the Chicken
- Preheat the air fryer.
- Chop the chicken into bite size pieces. Season with salt and pepper.
- Add the chicken to the basket of the air fryer and cook at 380 degrees Fahrenheit for 10 minutes until cooked through.
For the Teriyaki Sauce
- In a mason jar or sealed top container, add all the sauce ingredients except the tapioca flour and water and shake well the combine.
- Add the sauce to a pan over medium heat on the stove.
- While the sauce begins to simmer add tapioca flour and water to a small bowl and mix together well. Add the the sauce and bring to a boil.
- Whisk the sauce while it boils to thicken. Once the sauce has thickened add the cooked chicken from the air fryer.
- Mix together and top with chopped green onions and toasted sesame seeds.
- Serve with rice or steamed vegetables.
Notes
- Nutritional information is an estimate and will vary with substitutions.
- For exact measurements per serving weigh your final dish and divide by the number of servings.
- Arrange chicken in an even layer in the air fryer to ensure an even cook.
- Use cornstarch in place of tapioca flour.
Nutrition
Serving: 165g | Calories: 291kcal | Carbohydrates: 17g | Protein: 36g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 1129mg | Potassium: 653mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 51IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg
