Air Fryer Teriyaki Chicken

This crispy air fryer teriyaki chicken is ready in just 15 minutes! Made with juicy bite-sized chicken breast and a homemade orange-honey teriyaki sauce, it’s high in protein, naturally sweetened (no refined sugar), and perfect for quick, healthy weeknight dinners — no breading or marinating required!

5 from 13 votes

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Prep Time 5

Cook Time 10

Total Time 15

Serving servings

Ingredients

Chicken:

1 pound chicken breast, skinless and boneless, cut into 1-inch bite-size pieces
2 tablespoon arrowroot starch

Teriyaki Sauce:

1 tablespoon arrowroot starch
¼ cup cold water
¼ cup low-sodium soy sauce, use tamari is gluten-free
¼ cup fresh orange juice, juice from 1 orange
1 tablespoon rice vinegar
2 - 3 tablespoon honey, based on your desired sweetness level
½ teaspoon sesame oil
1 teaspoon fresh grated ginger, very fine
2 garlic cloves, minced

Instructions

Coat the chicken. In a large mixing bowl, toss the bite-sized chicken pieces with arrowroot starch until evenly coated.
Preheat the air fryer. Set your air fryer to 360°F and lightly spray the basket with cooking spray.
Cook the chicken. Arrange the chicken pieces in a single layer (no overlapping). Air fry for 8–10 minutes, shaking the basket halfway through, until golden brown and the internal temperature reaches 165°F.
Make the teriyaki sauce. While the chicken cooks, whisk arrowroot starch with cold water to make a slurry. In a small saucepan, combine soy sauce, orange juice, rice vinegar, honey, sesame oil, garlic, and ginger. Bring to a boil, then reduce the heat and whisk in the slurry. Simmer for 3–4 minutes, stirring until thickened and glossy.
Toss and serve. Add the cooked chicken to the saucepan and toss until coated in the teriyaki sauce. Serve warm over rice or veggies, and enjoy!

Notes

Use chicken breast or thighs — both work great! Just adjust cook time by 2–3 minutes for thighs.

Always check that the internal temperature reaches 165°F for juicy, safe-to-eat chicken.

Don’t overcrowd the air fryer basket — cook in batches for the crispiest results.

For a smooth, glossy sauce, whisk the arrowroot starch with cold water before adding to the hot teriyaki mixture.

To Store: In an airtight container in the refrigerator for up to 4 days.

Reheat leftovers in the air fryer for 2–4 minutes to bring back that crispy texture.

Nutrition

Course Dinner, Lunch, Lunch & Dinner

Cuisine Asian, Healthy

DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!