Air Fryer Chicken Teriyaki Bowls
Juicy caramelized chicken tossed in a glossy, slightly sweet coconut aminos teriyaki sauce and served over fluffy rice with tender crisp broccoli for the most satisfying, flavor packed bowl.
This is hands down the best chicken teriyaki I’ve ever made in my life. The first time I made it, I stood in my kitchen thinking… what did I just make? The flavors are bold, caramelized, slightly sweet, perfectly salty, and just incredibly balanced.
This version uses coconut aminos instead of soy sauce, which gives it a naturally sweeter flavor and keeps the ingredient list simple. I’ll walk you through exactly how I make it in the air fryer for that perfect caramelized finish, plus how to build the ultimate teriyaki bowl with rice and broccoli.
Main Ingredients & Simple Swaps
- Boneless skinless chicken thighs – are juicy and flavorful and stay tender in the air fryer while caramelizing beautifully, but you can substitute chicken breast if you prefer something leaner.
- Coconut aminos – create a naturally slightly sweet and balanced base for the teriyaki sauce, though you can use soy sauce if that is what you have on hand, just note you may need to adjust the sweetness.
- Mirin – adds subtle sweetness and depth to the sauce. If you cannot find authentic mirin, use what is available at your grocery store.
- Sake – brings authentic flavor and complexity.
- Fresh ginger – gives warmth and brightness that keeps the sauce tasting fresh and layered, though ginger paste or powder can be used if needed.
- Fresh garlic – adds savory depth.
- Rice vinegar – balances the sweetness and sharpens the overall flavor.
- Cornstarch – thickens the sauce into that glossy, sticky teriyaki texture, arrowroot powder can be used as an alternative.
- White rice – is soft and fluffy and soaks up the sauce perfectly, though jasmine rice or even brown rice would work well.
- Broccoli – adds freshness and color and pairs beautifully with the rich chicken, but you could also use green beans, snap peas, or sautéed zucchini.
How I Make It
Start by patting the chicken thighs dry and pressing them slightly flatter so they cook evenly and caramelize better. Season one side with garlic powder, a small pinch of salt, and fresh cracked black pepper, then let them sit while you prepare the sauce.
In a saucepan, heat avocado oil over medium low and add finely minced ginger and garlic. Let them cook for a few minutes until fragrant. This step deepens the flavor before you add the liquid ingredients.
Pour in equal parts coconut aminos, mirin, and sake. Bring the mixture to a boil for about five minutes to cook off the alcohol, then reduce it to a simmer and let it cook down until noticeably reduced. Stir in a cornstarch slurry and cook until the sauce becomes thick and glossy. Finish with a splash of rice vinegar and sesame seeds.
Preheat your air fryer to 400°F (200°C). Coat the chicken in a light coating of the teriyaki sauce. Lightly spray the basket and the chicken with oil spray to prevent sticking. Cook the chicken in a single layer for about 15 minutes, flipping halfway, or until deeply caramelized and cooked through. Let it rest briefly before slicing.
Cook your rice while the sauce reduces, then quickly sauté broccoli in a skillet until bright green and slightly charred. Build your bowls with rice, broccoli, sliced chicken, and a drizzle of the homemade teriyaki sauce over the top.
👇🏻 To watch me make the full recipe, check out my YouTube video below!
Air Fryer Chicken Teriyaki Bowls
Ingredients
Notes
- If using soy sauce instead of coconut aminos, you may need to add 1 to 2 teaspoons honey to balance the saltiness.
- Sauce can be stored in the refrigerator for up to 1 week.
- Each bowl contains a whopping 38g of protein and 4g of fiber!
Method
- Pat chicken thighs dry and press slightly flatter for even cooking. Season one side with garlic powder, salt, and black pepper. Set aside.
- In a saucepan over medium low heat, add avocado oil. Stir in ginger and garlic and cook until fragrant, about 3 minutes.
- Add coconut aminos, mirin, and sake. Bring to a boil for 5 minutes to cook off the alcohol, then reduce to a simmer and cook until reduced by about two thirds.
- Whisk the cornstarch with water to create a smooth slurry. With the sauce at a steady simmer, slowly pour it in while stirring constantly. Continue cooking for 1 to 2 minutes until the sauce thickens, turns glossy, and coats the back of a spoon. Remove from heat and stir in the rice vinegar and sesame seeds.
- Coat chicken in a light layer of the teriyaki sauce, don't use all of the sauce.
- Preheat air fryer to 400°F (200°C). Lightly spray basket with olive oil. Cook chicken in a single layer for about 15 minutes, flipping half way, or until caramelized and cooked through. Let rest, then slice.
- Meanwhile, combine rice and water in a saucepan. Bring to a boil, then reduce to low, cover, and simmer 15 to 20 minutes until fluffy.
- Sauté broccoli in a skillet with a small amount of oil until bright green and slightly charred.
- Assemble bowls with rice, broccoli, sliced chicken, and drizzle with teriyaki sauce.
Video
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