Air Fryer Teriyaki Chicken Bites
Succulent chicken bites, marinated in a homemade teriyaki sauce, then air fried until juicy and golden brown!
Servings: 4 servings
Calories: 306kcal
Ingredients
Teriyaki sauce
- 1/2 cup reduced sodium soy sauce
- 1/4 cup water
- 2 Tbsp packed light brown sugar
- 1 Tbsp fresh ginger grated
- 3 cloves garlic minced
- 1 Tbsp rice vinegar natural or seasoned
- 1 Tbsp toasted sesame oil
- 1 Tbsp cornstarch
- 1/2 Tbsp sesame seeds
Chicken bites
- 1 1/2 lbs. boneless skinless chicken breasts cut into bite-sized pieces
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp ground ginger
- 1/2 medium sweet onion diced
- sliced green onions for garnish
Instructions
Make sauce
- Add 1/2 cup reduced sodium soy sauce, 1/4 cup water, 2 Tbsp packed light brown sugar, 1 Tbsp fresh ginger, 3 cloves garlic, 1 Tbsp rice vinegar, 1 Tbsp toasted sesame oil, 1 Tbsp cornstarch, and 1/2 Tbsp sesame seeds to a small saucepan.
- Whisk to combine and heat over MED heat until the sauce starts to come to a low boil. Then reduce heat to MED LOW or LOW and simmer until sauce is desired consistency.
- Remove from heat and let sauce cool for 5-10 minutes.
Prepare chicken
- Preheat air fryer to 380°F.
- Add chopped pieces of 1 1/2 lbs. boneless skinless chicken breasts to a large mixing bowl.
- Add 1/2 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp ground ginger and stir to coat well. Add 1/2 medium sweet onion and about 3/4 of the sauce you made, and stir again.
- The chicken doesn't have to marinate, but you can let it marinate for an hour or so if you'd like.
Cook chicken
- Transfer chicken to preheated air fryer in an even single layer (you'll likely have to cook the chicken in batches).
- Air fry for 8-10 minutes (or a little longer if you like a bit of char), shaking the basket or stirring halfway through. Ensure the chicken is cooked through to an internal temperature of 165°F, and repeat with remaining chicken.
Garnish and serve
- Serve chicken hot, drizzled with remaining sauce and sprinkled with sliced green onions if desired.
Notes
- I've estimated this recipe serves approximately 4, but feel free to divide it into as many servings as you'd like.
Stovetop Directions:
- Make sauce as directed. Season and marinate chicken/onion as directed.
- Heat a large skillet over MED HIGH heat. Once hot, add a generous drizzle of avocado or olive oil.
- Add chicken pieces in a single layer (you'll likely have to cook the chicken in batches so you don't overcrowd the pan), and cook for 3 minutes on one side.
- Flip chicken pieces over and cook another 3 minutes or so on the other side, or until golden brown and cooked through to 165°F.
- Serve hot, drizzled/brushed with remaining sauce and sprinkled with green onions.
Nutrition
Calories: 306kcal | Carbohydrates: 16g | Protein: 40g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 1643mg | Potassium: 833mg | Fiber: 1g | Sugar: 9g | Vitamin A: 53IU | Vitamin C: 5mg | Calcium: 49mg | Iron: 2mg
