Low Calorie Teriyaki Chicken that ACTUALLY tastes GOOD!

Ingredients

• 1.5 pounds Boneless Skinless Chicken Breast (cut into bite‑size pieces or strips)
• 1 cup Soy Sauce (low‑sodium preferred)
• 2 tablespoons Brown Sugar (or 2 tbsp Swerve granulated sugar for reduced calories)
• 2 tablespoons Rice Vinegar (adds acidity)
• 2 tablespoons Water (dilutes the sauce)
• 2 cloves Garlic (minced)
• 1 teaspoon Ginger Paste (fresh or jarred)
• 1 teaspoon Honey (optional, for extra gloss)
• 1 tablespoon Cornstarch (mixed with 2 tbsp water to form slurry)

Instructions

1. Prepare the Sauce

   In a mixing bowl combine soy sauce, brown sugar (or Swerve), rice vinegar, water, minced garlic, ginger paste, and honey. Stir until the sugar dissolves.

   Time: PT5M

2. Make the Cornstarch Slurry

   In a small bowl whisk together cornstarch and 2 tablespoons cold water until smooth; set aside.

   Time: PT1M

3. Coat the Chicken

   Pat chicken pieces dry with paper towels, then toss them in the prepared sauce until evenly coated.

   Time: PT3M

4. Pre‑heat Air Fryer

   Set the air fryer to 400°F (200°C) and let it pre‑heat for 2 minutes.

   Time: PT2M

   Temperature: 400°F

5. Air Fry the Chicken

   Arrange the coated chicken in a single layer in the air fryer basket. Air fry for 13–15 minutes, shaking or turning halfway through.

   Time: PT15M

   Temperature: 400°F

6. Add Slurry and Finish

   After the initial cooking, drizzle the cornstarch slurry over the chicken, then air fry for an additional 2–3 minutes until the sauce thickens and clings.

   Time: PT3M

   Temperature: 400°F

7. Rest and Serve

   Remove chicken, let rest 2 minutes, then serve over steamed rice or vegetables.

   Time: PT2M

Nutrition Facts

Calories

210

Protein

25 g

Carbohydrates

12 g

Fat

5 g

Fiber

0 g