Air Fryer Teriyaki Chicken Bowl
Tender chicken and colorful vegetables coated in a sticky teriyaki glaze, cooked entirely in the air fryer and served over fluffy rice. Fast, flavorful, and perfect for busy weeknights.
Equipment
- 1 | Air fryer | set to 180°C
- 1 | Mixing bowl | for tossing
- 1 | Tongs or spatula | for shaking
- 1 | Parchment paper | optional for basket
- 1 | Serving bowls |
Ingredients
- 1.5 | lbs | boneless chicken thighs | cut into pieces
- 1 | | medium zucchini | sliced
- 1 | | red bell pepper | chopped
- 1 | | yellow bell pepper | chopped
- 1/2 | cup | teriyaki sauce |
- 1 | tbsp | sesame oil |
- 2 | cups | cooked white rice |
- 1 | tbsp | sesame seeds |
- 1 | | green onion | sliced
- 1 | tsp | garlic powder |
- 1 | | | salt and pepper | to taste
Instructions
- Cut chicken into bite-sized pieces and place in a bowl with sliced zucchini and chopped peppers.
- Drizzle with sesame oil and season with garlic powder, salt, and pepper; toss to coat.
- Pour most of the teriyaki sauce over the mixture and toss again, reserving some for later.
- Spread chicken and vegetables in a single layer in the air fryer basket.
- Air fry at 180°C for 12-15 minutes, shaking halfway through.
- Check that chicken is cooked through and sauce has thickened into a glaze.
- Divide warm rice among serving bowls.
- Top with the glazed chicken and vegetables, drizzle reserved sauce, and finish with sesame seeds and green onion.
Notes
Store leftovers in an airtight container in the fridge up to 3 days.
Reheat in the air fryer at 160°C for a few minutes to restore the glaze.
Use low-sodium teriyaki sauce if watching salt intake.
Chicken breasts can replace thighs; reduce cook time slightly.
Reheat in the air fryer at 160°C for a few minutes to restore the glaze.
Use low-sodium teriyaki sauce if watching salt intake.
Chicken breasts can replace thighs; reduce cook time slightly.