You’ll Need
For the Chicken
600g chicken thigh fillets, cut into bite-sized chunks
1 tbsp vegetable oil, 1 tsp garlic granules, ½ tsp ground ginger
1 tsp sea salt, ½ tsp black pepper
Teriyaki Sauce
4 tbsp light soy sauce, 2 tbsp honey
2 tbsp brown sugar, 1 tbsp rice vinegar, 2 garlic cloves, finely grated
1 tsp grated fresh ginger, 1 tsp sesame oil, 2 tbsp water
1 tsp cornflour mixed with 1 tbsp cold water
For the Tray
250g cooked jasmine rice, 1 red pepper, sliced, 150g broccoli florets
100g sugar snap peas, 1 small carrot, sliced into thin ribbons
To Finish
2 spring onions, sliced
1 tbsp toasted sesame seeds
Optional but Dangerous
Sliced red chilli
Pickled cucumber
Crispy onions
Lime wedges
Extra teriyaki drizzle
Method
Preheat your air fryer to 200°C.
Toss the chicken with the vegetable oil, garlic granules, ground ginger, salt and black pepper.
Place the chicken into the air fryer basket and cook for 8 minutes.
Add the sliced pepper, broccoli and sugar snap peas.
Continue cooking for 6–8 minutes, shaking halfway through, until the chicken is cooked through and lightly caramelised.
Meanwhile, combine the soy sauce, honey, brown sugar, rice vinegar, garlic, fresh ginger, sesame oil and water in a small saucepan.
Bring to a gentle simmer, then stir in the cornflour mixture and cook until the sauce becomes thick, glossy and sticky.
Add the cooked rice and carrot ribbons to a foil tray or heatproof dish.
Stir through the cooked chicken and vegetables.
Pour over the teriyaki sauce and mix until everything is evenly coated.
Return to the air fryer for 3–4 minutes at 190°C, allowing the rice to absorb some of the sauce while the top begins to caramelise slightly.
Finish with sliced spring onions and toasted sesame seeds.
Serve immediately while piping hot.