Ingredients
4 boneless skinless chicken breasts (6 ounces each)
1/4 cup soy sauce (alcohol-free)
1/4 cup honey
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 teaspoon minced fresh ginger
2 cloves garlic (finely chopped)
1 tablespoon cornstarch
1/4 cup water
1 teaspoon sesame seeds (toasted)
1/2 cup chopped green onions
Instructions
Combine soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, cornstarch, and water in a bowl to create the teriyaki sauce.
Pat chicken breasts dry and season with salt and pepper.
Pour half the sauce into a zip-top bag, add chicken, and marinate for 10 minutes.
Preheat air fryer to 375°F (190°C).
Place chicken in the air fryer basket, saving remaining sauce for glazing.
Cook for 7 minutes; brush with remaining sauce and continue cooking for 8 minutes, or until chicken is golden and reaches 165°F (74°C) internal temperature.
Brush with additional sauce halfway through cooking for extra shine.
Garnish with green onions and toasted sesame seeds before serving.
Notes
Use fresh herbs if available for brighter flavor.
For meal prep, freeze cooked chicken with sauce in individual portions.
Ensure soy sauce is halal-certified and alcohol-free.
- Prep Time: 10
- Cook Time: 15
- Category: Lean Chicken
- Method: Air Frying
- Cuisine: Japanese-American
Nutrition
- Serving Size: 1 chicken breast with teriyaki glaze
- Calories: 420
- Sugar: 15g
- Sodium: 1200mg
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 90mg