Ingredients
1–1.25 lbs boneless, skinless chicken thighs or chicken breasts
2/3 cup gluten-free teriyaki sauce (homemade or store-bought)
Chopped scallions, for garnish (optional)
Sesame seeds, for garnish (optional)
Instructions
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Prep the Chicken: Pat chicken dry and cut into 1–1.5 inch cubes. Place in a medium mixing bowl.
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Marinate: Pour teriyaki sauce over chicken and toss to coat evenly. Cover and let marinate for 30 minutes at room temperature (or up to 1 hour in the fridge).
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Preheat Air Fryer: Heat air fryer to 400°F. Spray basket with non-stick cooking spray.
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Cook Chicken: Arrange chicken in a single layer in the air fryer basket. Cook 12–15 minutes, flipping halfway through. Chicken is done when internal temperature reaches 165°F.
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Serve: Transfer to a plate and garnish with sesame seeds and scallions. Serve with steamed rice or vegetables if desired.
Notes
- Chicken Choice: Thighs stay juicier; breasts cook faster—check after 8–10 minutes.
- Sauce: Use enough to coat chicken but not oversaturate. Serve extra on the side.
- Storage: Keep leftovers in an airtight container in the fridge up to 3 days.
- Reheating: Air fryer or microwave until warm.
- Prep Time: 35 min
- Cook Time: 15 min