Air Fryer Teriyaki Chicken Bowls
These air fryer teriyaki chicken bowls use bite-size chicken pieces tossed in garlic, ginger, and a quick teriyaki glaze, then packed with rice and crisp vegetables for high-protein meal prep. The sauce is sweet-savory without being heavy, and the chicken stays practical for reheating through the week.
If you already like Air Fryer Chicken and Sweet Potato Bowls, this bowl gives you a saucier rice-based option with broccoli, snap peas, carrots, sesame, and green onion.
Why This Recipe Works
- Uses a short teriyaki glaze made with low-sodium soy sauce, honey, rice vinegar, garlic, and ginger.
- Cooks chicken pieces quickly in the air fryer for browned edges.
- Keeps the glaze separate until the end so it does not burn in the basket.
- Works with rice, broccoli, snap peas, carrots, and peppers for a balanced meal prep bowl.
- Stores well when extra sauce and fresh toppings are packed separately.
Ingredients
- 1.5 lb boneless skinless chicken breast, cut into 1-inch pieces
- 1 tbsp avocado oil or olive oil
- 1 tsp garlic powder
- 1 tsp ground ginger
- 1/2 tsp onion powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/3 cup low-sodium soy sauce or tamari
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp water
- 1 tsp toasted sesame oil
- 1 tsp cornstarch
- 4 cups cooked white rice, brown rice, jasmine rice, or cauliflower rice
- 2 cups broccoli florets, snap peas, shredded carrots, and sliced bell pepper
- Optional: sliced green onions, sesame seeds, cucumber, lime wedges, or extra teriyaki sauce
How To Make Air Fryer Teriyaki Chicken Bowls
- Pat the chicken dry and cut it into even 1-inch pieces.
- Toss chicken with oil, garlic powder, ginger, onion powder, salt, and pepper.
- Preheat the air fryer to 390 F if your model recommends preheating.
- Arrange chicken in a single layer in the air fryer basket. Cook in batches if needed.
- Air fry for 8 to 11 minutes, shaking or flipping halfway through, until the thickest pieces reach 165 F.
- While the chicken cooks, whisk soy sauce, honey, rice vinegar, water, sesame oil, and cornstarch in a small saucepan.
- Simmer the sauce over medium heat for 2 to 3 minutes, whisking, until glossy and lightly thickened.
- Toss the cooked chicken with most of the teriyaki sauce.
- Divide rice and vegetables among 4 bowls or containers, then add the teriyaki chicken.
- Finish with green onions, sesame seeds, and the remaining sauce.
Air Fryer Teriyaki Chicken Bowls
Ingredients
Equipment
Method
- Pat the chicken dry and cut it into even 1-inch pieces.
- Toss chicken with oil, garlic powder, ginger, onion powder, salt, and pepper.
- Preheat the air fryer to 390 F if your model recommends preheating.
- Arrange chicken in a single layer in the air fryer basket. Cook in batches if needed.
- Air fry for 8 to 11 minutes, shaking or flipping halfway through, until the thickest pieces reach 165 F.
- While the chicken cooks, whisk soy sauce, honey, rice vinegar, water, sesame oil, and cornstarch in a small saucepan.
- Simmer the sauce over medium heat for 2 to 3 minutes, whisking, until glossy and lightly thickened.
- Toss the cooked chicken with most of the teriyaki sauce.
- Divide rice and vegetables among 4 bowls or containers, then add the teriyaki chicken.
- Finish with green onions, sesame seeds, and the remaining sauce.
Notes
Meal Prep Tips
Let the chicken and rice cool slightly before sealing containers. Store a little extra teriyaki sauce separately if you want the bowls saucier after reheating.
For crisp vegetables, keep cucumber, green onion, and sesame toppings separate until serving. Broccoli, carrots, snap peas, peppers, rice, and chicken can be packed together.
Sauce Ideas
- Teriyaki Yogurt Sauce: A meal prep sauce for teriyaki chicken bowls.
Variations
Lower-carb bowls: Use cauliflower rice and extra broccoli or snap peas.
Higher-carb meal prep bowls: Use jasmine rice, brown rice, or a rice and quinoa mix.
Spicy teriyaki bowls: Add sriracha, chili garlic sauce, or red pepper flakes to the glaze.
Thigh version: Use boneless skinless chicken thighs and cook until they reach 165 F.
Storage And Reheating
Store cooked chicken, rice, and sturdy vegetables in airtight containers in the refrigerator for up to 4 days.
Reheat in the microwave until hot, or reheat the chicken in the air fryer at 350 F for 3 to 5 minutes. Add fresh toppings and extra sauce after reheating.
Do not leave cooked chicken at room temperature for more than 2 hours.
Estimated Nutrition
Per bowl estimate, based on 4 bowls with chicken breast, rice, vegetables, and teriyaki sauce:
- Calories: 470 to 590
- Protein: 39 to 49 g
- Carbs: 55 to 75 g
- Fat: 8 to 16 g
Nutrition will vary based on rice, sauce amount, toppings, chicken brand, and serving size.
Food Safety Note
Chicken should reach 165 F internal temperature as measured with a food thermometer. Air fryer cook time can vary by model, basket crowding, and chicken piece size.
FAQ
Can I use store-bought teriyaki sauce?
Yes. Use about 1/2 cup store-bought teriyaki sauce and toss it with the cooked chicken after air frying.
Can I make this recipe ahead of time?
Yes. Pack chicken, rice, and sturdy vegetables together, then add green onions, sesame seeds, cucumber, and extra sauce after reheating.
Can I use chicken thighs?
Yes. Boneless skinless chicken thighs work well and may stay juicier. Cook to 165 F internal temperature.
How long does the cooked chicken last?
Cooked chicken lasts up to 4 days in an airtight container in the refrigerator.
