Teriyaki Chicken with Garlic Broccoli

Air fryer chicken thighs with homemade teriyaki sauce and broccoli stir-fried with garlic.

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Teriyaki Chicken with Garlic Broccoli

Method

  1. Combine the marinade ingredients and coat the chicken. Refrigerate for 30 minutes or overnight.

  2. Air fry the chicken at 390°F for 15-18 minutes, flipping halfway through, until cooked through.

  3. Combine the teriyaki sauce ingredients except the slurry and honey in a saucepan and heat. Stir in the cornstarch slurry and cook, stirring, for 2-3 minutes until thickened. Remove from the heat and add a drizzle of honey.

  4. Blanch the broccoli in boiling water for 3-4 minutes, or until it reaches your preferred tenderness. Transfer to an ice bath, then drain.

  5. Heat the sesame oil in a skillet. Add the sliced garlic and stir-fry until fragrant. Add the broccoli, stir-fry and season to taste.

  6. Slice the cooked chicken, spoon over the teriyaki sauce and serve with the broccoli.

  • chicken
  • air fryer
  • dinner

With love, Alexa

With Love, Alexa Recipes from Alexa's kitchen

Teriyaki Chicken with Garlic Broccoli

www.withlovealexa.us

Ingredients

  • 1 lb boneless chicken thighs, skin on or off

Marinade

  • ¼ cup soy sauce
  • 2 tsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp brown sugar
  • 2 garlic cloves, pressed
  • 1 tsp ginger paste

Teriyaki sauce

  • ½ cup soy sauce
  • 1 tsp sesame oil
  • 1 tsp ginger paste
  • Rice vinegar, a splash
  • 1 tbsp brown sugar
  • 2 garlic cloves, minced
  • ¼ cup water
  • 1 tbsp cornstarch mixed with 1 tbsp water
  • Honey, a drizzle

Broccoli

  • 1 head broccoli, washed and chopped
  • 2 tsp sesame oil
  • 2 garlic cloves, thinly sliced
  • Salt and preferred seasonings, to taste

Method

  1. Combine the marinade ingredients and coat the chicken. Refrigerate for 30 minutes or overnight.
  2. Air fry the chicken at 390°F for 15-18 minutes, flipping halfway through, until cooked through.
  3. Combine the teriyaki sauce ingredients except the slurry and honey in a saucepan and heat. Stir in the cornstarch slurry and cook, stirring, for 2-3 minutes until thickened. Remove from the heat and add a drizzle of honey.
  4. Blanch the broccoli in boiling water for 3-4 minutes, or until it reaches your preferred tenderness. Transfer to an ice bath, then drain.
  5. Heat the sesame oil in a skillet. Add the sliced garlic and stir-fry until fragrant. Add the broccoli, stir-fry and season to taste.
  6. Slice the cooked chicken, spoon over the teriyaki sauce and serve with the broccoli.