Chicken Thighs (Teriyaki)

Ingredients 

For the Teriyaki Sauce:

• ▢1/4 cup low sodium soy sauce

• ▢2 tbsp light brown sugar or white granulated sugar

• ▢3 tbsp cooking Sake rice wine vinegar, or apple cider vinegar could work too!

• ▢2 tbsp mirin optional: can substitute with dry white wine or dry sherry

• ▢1 tbsp sesame oil optional, but adds a wonderful flavor

• ▢2 cloves garlic minced

• ▢½ tsp fresh ginger minced optional

• ▢1 tsp cornstarch (corn flour) mixed with 2 teaspoons cold water. This is your cornstarch slurry

For the Chicken:

• ▢1.3 lbs boneless skinless chicken thighs cut into 1 ½-inch (3–4 cm) pieces

• ▢1 tbsp cornstarch

For Serving:

• ▢14 oz broccoli florets lightly steamed

• ▢1 whole green onion thinly sliced

• ▢1 ½ cup rice cooked

Instructions 

• In a bowl or jug, whisk together the soy sauce, sugar, vinegar, Mirin, sesame oil, garlic, and cornstarch slurry until smooth. Set aside.

• Place the chicken pieces in a bowl and toss with 2 tablespoons of the sauce. Let sit for 30 minutes at room temperature, or skip if you're in a rush.

• Sprinkle the chicken with cornstarch and toss until each piece is lightly coated.

• Set your air fryer to 400°F (200°C) and let it preheat for at least 5 minutes.

• Arrange the chicken in a single layer in the basket (work in batches if needed). Air fry for 8–12 minutes, flipping halfway, until golden, crispy, and fully cooked (internal temp: 165°F/74°C).

• While still hot, toss the cooked chicken with the remaining teriyaki sauce until it’s glossy and coated.

• Plate your chicken over rice with broccoli on the side. Top with sliced green onions and serve immediately.