Air-Fryer Teriyaki Delight

Ingredients

• 500g chicken thighs, boneless and skinless
• 2 tbsp teriyaki sauce
• 300g broccoli florets
• 200g edamame, shelled
• 500g baby potatoes, halved
• 1 tbsp sesame oil
• 1 tsp sesame seeds
• Salt and pepper to taste

Method

1. 1

   Preheat the air fryer to 200°C (400°F).

2. 2

   In a bowl, toss the halved baby potatoes with a drizzle of olive oil, salt, and pepper. Place them into the air fryer basket and cook for 10 minutes, shaking halfway through.

3. 3

   After 10 minutes, add the teriyaki chicken thighs to the basket with the potatoes and cook for an additional 10 minutes, flipping the chicken halfway through.

4. 4

   While the chicken and potatoes are cooking, in a separate bowl, combine broccoli florets and edamame with sesame oil, salt, and pepper.

5. 5

   After the chicken has cooked for 20 minutes, carefully add the broccoli and edamame mixture to the basket and cook for another 6 minutes until the broccoli is vibrant and tender.

6. 6

   During the last minute of cooking, sprinkle sesame seeds over the chicken and veggies to toast them slightly.

7. 7

   Once done, let the chicken rest for 5 minutes before slicing. In the meantime, you can plate the potatoes, chicken, and vegetables beautifully.

Swaps & variations

• Use tofu instead of chicken for a vegetarian option.
• Swap out edamame for snap peas or green beans.
• Replace teriyaki sauce with a homemade soy sauce mix.

Storing & freezing

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer for best texture.