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Air fryer teriyaki chicken bowls with rice, broccoli, snap peas, carrots, sesame seeds, and green onion
PrepCrisp

Air Fryer Teriyaki Chicken Bowls

High-protein air fryer teriyaki chicken bowls with glossy teriyaki chicken, rice, broccoli, snap peas, carrots, sesame, and green onion.
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Meal Prep
Calories: 525
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 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
Teriyaki Sauce
  • 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
Bowls
  • 4 cups cooked white rice brown rice, jasmine rice, or cauliflower rice
  • 2 cups broccoli florets snap peas, shredded carrots, and sliced bell pepper
  • sliced green onions sesame seeds, cucumber, lime wedges, or extra teriyaki sauce, optional

Equipment

  • 1 Air fryer
  • 1 Food thermometer
  • 1 Small saucepan

Method
 

  1. Pat the chicken dry and cut it into even 1-inch pieces.
  2. Toss chicken with oil, garlic powder, ginger, onion powder, salt, and pepper.
  3. Preheat the air fryer to 390 F if your model recommends preheating.
  4. Arrange chicken in a single layer in the air fryer basket. Cook in batches if needed.
  5. Air fry for 8 to 11 minutes, shaking or flipping halfway through, until the thickest pieces reach 165 F.
  6. While the chicken cooks, whisk soy sauce, honey, rice vinegar, water, sesame oil, and cornstarch in a small saucepan.
  7. Simmer the sauce over medium heat for 2 to 3 minutes, whisking, until glossy and lightly thickened.
  8. Toss the cooked chicken with most of the teriyaki sauce.
  9. Divide rice and vegetables among 4 bowls or containers, then add the teriyaki chicken.
  10. Finish with green onions, sesame seeds, and the remaining sauce.

Notes

Nutrition is an estimate and will vary based on rice, sauce amount, toppings, chicken brand, and serving size. Cook chicken to 165 F internal temperature as measured with a food thermometer.