Description
Teriyaki chicken in the air fryer is an absolutely delicious dinner ready in under 30 minutes. Made with an easy homemade sugar-free teriyaki sauce, it is so much better than takeout!
Ingredients
Scale
- 1.5 lb (680g) chicken tenderloins or chicken breast
- 1/2 cup soy sauce or Tamari
- 1/4 cup rice vinegar
- 3 tablespoons granulated monk fruit or brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1 tablespoon tapioca or arrowroot flour
- 2 teaspoons toasted sesame oil
- Sesame seeds, to garnish
Instructions
- Teriyaki sauce: Whisk together soy sauce, rice vinegar, ginger, garlic, sweetener, tapioca flour and sesame oil until all is dissolved.
- Marinate chicken: Toss chicken tenderloins with 1/4 cup of the teriyaki sauce and let marinade for about 30 minutes, if possible.
- Thicken sauce: In a small saucepan, heat the remaining sauce with 3 tablespoons of water and bring to a boil over low heat. Cook for about 2 minutes and then remove from heat (it will thicken as it cools).
- Air fry: Place the chicken pieces in the air fryer basket and air fry at 200C/400F. Cook for 8 minutes, brush with sauce, turn over, brush with more sauce and continue cooking for an additional 6 to 7 minutes. Finish with another coating of sauce.
- Garnish with sesame seeds and enjoy.
Notes
- Use coconut aminos for a soy free alternative.*
- Line your air fryer basket with parchment paper for easy clean up.*
- Refrigerate leftover teriyaki chicken in an airtight container for 3 to 4 days.
- Freeze leftovers in a zip lock bag and freeze for 3 months.