Description
A quick and healthy air fryer recipe featuring tender chicken and broccoli in a homemade halal-friendly teriyaki glaze. The air fryer crisps the chicken while keeping the broccoli juicy, delivering a flavorful, effortless meal perfect for busy weeknights.
Ingredients
2 boneless, skinless chicken breasts
1½ cups broccoli florets
3 tablespoons tamari (gluten-free soy sauce alternative)
2 tablespoons brown sugar
1 tablespoon rice vinegar
1 teaspoon sesame oil (optional)
1 teaspoon minced garlic
1 teaspoon grated ginger
1 teaspoon cornstarch
Olive oil (for brushing chicken)
Fresh sesame seeds (optional garnish)
Instructions
Cut chicken into bite-sized pieces and toss lightly with 1 teaspoon cornstarch and a sprinkle of salt
Brush chicken pieces with olive oil and air fry at 400°F (200°C) for 8–10 minutes, flipping halfway
Meanwhile, combine tamari, brown sugar, rice vinegar, sesame oil (if using), garlic, and ginger in a small bowl
Lightly coat the chicken with teriyaki sauce during the last 2 minutes of cooking
Place broccoli in the air fryer basket and spray with cooking oil
Cook broccoli at 400°F (200°C) for 5–7 minutes until crisp-tender
Toss cooked chicken and broccoli with remaining teriyaki sauce before serving
Notes
For extra caramelization, preheat air fryer before adding chicken.
Reduce sodium by using low-sodium tamari.
Add sliced green onions or bell peppers for extra flavor.
Store leftovers in an airtight container in the fridge for up to 3 days.
Substitute chicken with tofu or shrimp for a vegetarian/seafood option.
Nutrition
- Serving Size: ½ chicken breast and ½ cup broccoli per serving
- Calories: 220
- Sugar: 10g
- Sodium: 1500mg
- Fat: 9g
- Saturated Fat: 1.5g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 85mg