Air Fryer Teriyaki Chicken
The best 15 minute air fryer teriyaki chicken that's packed with flavor, super easy to make, and is sure to be your new favorite meal. These crispy and tender bite-sized chicken breast pieces are gluten-free and coated in a healthy homemade teriyaki sauce with no added refined sugars.
Ingredients
Chicken:
- 1 pound chicken breast, skinless and boneless, cut into 1-inch bite-size pieces
- 2 Tbsp arrowroot starch
Teriyaki Sauce:
- 1 Tbsp arrowroot starch
- 1/4 cup cold water
- 1/4 cup low-sodium soy sauce, use tamari is gluten-free
- 1/4 cup fresh orange juice, juice from 1 orange
- 1 Tbsp rice vinegar
- 2 - 3 Tbsp honey, based on your desired sweetness level
- 1/2 tsp sesame oil
- 1 tsp fresh grated ginger, very fine
- 2 garlic cloves, minced
Instructions
- Preheat your air fryer to 360°F.
- In a large mixing bowl, toss the bite-sized pieces of chicken with arrowroot starch.
- Once the air fryer is heated, spray with cooking spray and add the chicken to the basket. Make sure the pieces are spaced out and NOT overlapping. If your air fryer is small, do this in two batches.
- Air fry for 8 – 10 minutes until the chicken is cooked through and the internal temperature has reached 165°F.
- While the chicken is cooking, dissolve the arrowroot starch in the cold water and set it to the side.
- Heat a small saucepan over medium-high heat and add the low sodium soy sauce, fresh orange juice, white wine vinegar, honey, sesame oil, ginger, and garlic. Bring sauce to a quick boil. Once boiling, reduce heat to medium-low and whisk in the arrowroot starch water. Simmer for 3 to 4 minutes, making sure to continually whisk until the sauce has thickened. Carefully taste the sauce and adjust seasonings to your liking.
- Add the cooked chicken nuggets into the pot with the teriyaki sauce. Gently toss to coat and remove from heat.
- Serve warm on a bed of rice and a side of your favorite roasted and steamed vegetables.
Notes
Arrowroot Starch: Can substitute 1:1 with cornstarch or tapioca flour.
Rice Vinegar: Can substitute 1:1 with white wine vinegar.
Honey: Can substitute 1:1 with maple syrup, coconut sugar, or light brown sugar.
Fresh Ginger: Can substitute with 1/2 tsp of ground dried ginger.
To Store: In an airtight container in the refrigerator for up to 4 days.
To Reheat: In the microwave for 60 - 90 seconds until warm, in a microwave save bowl.
Nutrition
Calories: 250kcal | Carbohydrates: 29g | Protein: 26g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 708mg | Potassium: 511mg | Fiber: 1g | Sugar: 22g | Vitamin A: 47IU | Vitamin C: 5mg | Calcium: 19mg | Iron: 1mg
DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!