Ingredients
Scale
- 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup high-quality teriyaki sauce
- 1 tablespoon honey (for extra stickiness)
- 1 teaspoon toasted sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons toasted sesame seeds
- 2 green onions, thinly sliced
- Cooking spray (avocado or olive oil)
Instructions
- Pat the chicken thighs dry with paper towels to remove excess moisture. In a large mixing bowl, whisk together the teriyaki sauce, honey, sesame oil, minced garlic, and grated ginger. Add the chicken pieces to the bowl and toss thoroughly until every piece is coated. If you have extra time, let the chicken marinate for 15 to 30 minutes in the refrigerator, though this isn’t strictly necessary for a quick meal.
- Preheat your air fryer to 400°F (200°C) for about 3 minutes. Lightly grease the air fryer basket with cooking spray. Place the chicken pieces in the basket in a single layer, ensuring they do not overlap too much. Cook for 15 to 18 minutes, shaking the basket halfway through the cooking time to ensure even browning. Use a meat thermometer to confirm the internal temperature has reached 165°F (74°C).
- Remove the chicken from the air fryer and place it in a clean serving bowl. Brush on any remaining thickened glaze from the air fryer basket or add a fresh drizzle of teriyaki sauce. Sprinkle generously with toasted sesame seeds and sliced green onions. Serve immediately over a bed of steamed jasmine rice or alongside stir-fried vegetables.
- Cook Time: 28 minutes