Teriyaki Chicken and Rice 🍚

Ingredients

• 24 oz Chicken Breast (cut into 1‑inch cubes)
• 1 tsp Garlic Salt (or ½ tsp salt + ½ tsp garlic powder)
• 2 tbsp Corn Starch (for coating chicken)
• as needed Cooking Oil Spray (light coating for air‑fryer tray)
• 1 cup Long Grain White Rice (rinsed)
• 1.5 cup Chicken Broth (low‑sodium for extra protein)
• 3 tbsp Soy Sauce (regular or low‑sodium)
• 0.5 tbsp Rice Vinegar
• 1 tbsp Ginger Paste
• 1 tbsp Garlic Paste
• 3 tbsp Honey
• 1 tbsp Corn Starch (for thickening sauce)
• 1 tbsp Sesame Seeds (optional, toasted)
• 2 tbsp Green Onions (chopped, for garnish)

Instructions

1. Dice and Season Chicken

   Trim any fat from the chicken breast, then dice into 1‑inch cubes. Place the cubes in a mixing bowl, add garlic salt and 2 tbsp corn starch, and toss until evenly coated.

   Time: PT10M

2. Air‑Fry the Chicken

   Arrange the seasoned chicken cubes in a single layer on the air‑fryer tray, lightly spray with cooking oil, and air‑fry at 400°F for 12 minutes, shaking the tray halfway through.

   Time: PT12M

   Temperature: 400°F

3. Cook the Rice

   Rinse 1 cup rice until water runs clear. In a saucepan combine the rinsed rice with 1½ cups chicken broth, bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes until the liquid is absorbed and rice is fluffy.

   Time: PT15M

   Temperature: medium heat

4. Prepare Teriyaki Sauce

   In a small bowl whisk together 3 tbsp soy sauce, 0.5 tbsp rice vinegar, 1 tbsp ginger paste, 1 tbsp garlic paste, 3 tbsp honey, and 1 tbsp corn starch until smooth.

   Time: PT5M

5. Thicken the Sauce

   Transfer the sauce mixture to a hot saucepan over medium‑high heat. Bring to a gentle boil, stirring constantly, and cook for 5 minutes until the sauce thickens and becomes glossy.

   Time: PT5M

   Temperature: medium‑high heat

6. Combine Chicken with Sauce

   Add the air‑fried chicken cubes to the thickened teriyaki sauce, toss to coat evenly, and cook for an additional 2‑3 minutes so the chicken absorbs the flavor.

   Time: PT3M

   Temperature: medium heat

7. Assemble the Bowls

   Divide the cooked rice among four serving bowls, top each with a generous portion of teriyaki chicken, sprinkle with toasted sesame seeds, and garnish with chopped green onions.

   Time: PT2M

Nutrition Facts

Calories

475

Protein

46 g

Carbohydrates

45 g

Fat

8 g

Fiber

2 g