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.
Ingredients
For the Chicken
- 2 pounds boneless skinless chicken thighs
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon fresh cracked black pepper
- Olive oil spray
For the Teriyaki Sauce (Coconut Aminos Version)
- ¾ cup coconut aminos
- ¾ cup mirin
- ¾ cup sake
- 1 tablespoon rice vinegar
- 2 tablespoons avocado oil
- 1 tablespoon freshly minced ginger
- 3 cloves garlic finely minced
- 1 1/2 tablespoons cornstarch
- 4 tablespoons water
- 1 tablespoon sesame seeds
For the Bowls
- 2 cups white rice
- 3 cups water
- 2 to 3 cups broccoli thinly sliced
Instructions
- 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
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!
