Ingredients
- 2 lbs boneless skinless chicken thighs
- 1 head broccoli, cut into florets
- 1 bottle teriyaki sauce (about 1 cup, divided)
- Minute or frozen rice, to serve
- Splash of oil (for the stovetop method)
- Optional: sesame seeds and green onion, for garnish
Instructions
- Marinate the chicken thighs in teriyaki sauce for 20 minutes (or longer if you have time).
- Air fry at 390F for 10 minutes, then flip and cook 5 minutes more, until cooked through.
- Dice the chicken and add it back to the air fryer with the diced broccoli and another drizzle of teriyaki sauce.
- Air fry at 350F for 6 to 8 minutes, until the broccoli is tender and everything is glazed.
- Serve over rice.
Notes
- Stovetop method: Marinate the chicken, then cook the thighs in a little oil in a large skillet over medium-high heat, about 5 to 6 minutes per side to 165F, and dice.
- Steam the broccoli in the same pan with a splash of water, covered, 4 to 5 minutes until crisp-tender.
- Return the chicken, add another drizzle of teriyaki, and toss until glazed.
- Serve over rice. Marinate longer for more flavor, and save some sauce for the end.
Nutrition
Serving: 1gCalories: 410kcalCarbohydrates: 18gProtein: 44gFat: 18g