You’ll Need
1 boneless, skinless chicken thigh (about 140g), diced
75g microwave or cooked long-grain rice
¼ red pepper, diced
¼ small carrot, thinly sliced
1 spring onion, sliced
1 clove garlic, finely sliced
1 tsp olive oil
Teriyaki Sauce
1 tbsp light soy sauce
1 tbsp teriyaki sauce
1 tsp honey
½ tsp sesame oil
½ tsp grated fresh ginger
Pinch of black pepper
Optional but Dangerous
Sesame seeds
Chilli flakes
Steamed broccoli
Sriracha drizzle
Method
Preheat your air fryer to 190°C.
In a small bowl, mix together the soy sauce, teriyaki sauce, honey, sesame oil, ginger and black pepper.
Place the diced chicken into a foil tray or heatproof dish and pour over half of the teriyaki sauce. Mix well.
Add the pepper, carrot and garlic around the chicken.
Air fry for 10–12 minutes, stirring halfway through, until the chicken is cooked and lightly caramelised.
Stir through the cooked rice and pour over the remaining teriyaki sauce.
Return to the air fryer for 3–4 minutes, stirring once, until everything is piping hot and evenly coated.
Finish with sliced spring onion and any optional toppings before serving.