Air Fryer Chicken Thighs (Teriyaki)

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  0.3 cup Soy Sauce, Low Sodium
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  2 tbsp Brown Sugar, Light
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  3 tbsp Rice Wine, Dry (Sake)
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  2 tbsp Mirin, Sweet Rice Wine
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  1 tbsp Sesame Oil, Toasted
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  2 Garlic(6g)
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  0.5 tsp Ginger, Fresh Root
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  1 tsp Cornstarch
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  1.3 lbs Chicken Thigh, Boneless Skinless

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  14 oz Broccoli
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  1 Green Onion (Scallion)(15g)
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  1.5 cup Rice, White, Long-Grain

Instructions

1. 1In a bowl, whisk together ¼ cup low sodium soy sauce, 2 tablespoons light brown sugar, 3 tablespoons cooking sake, 2 tablespoons mirin, 1 tablespoon sesame oil, 2 cloves minced garlic, and ½ teaspoon minced fresh ginger until the sugar dissolves. In a small cup, stir 1 teaspoon cornstarch with 2 teaspoons cold water to make the slurry; stir into the sauce and set aside.
2. 2Cut 1.3 lbs boneless skinless chicken thighs into 1½-inch pieces. Toss with 1 tablespoon cornstarch until evenly coated.
3. 3Preheat your air fryer to 400°F for 3 minutes. Arrange the chicken pieces in a single layer in the basket without crowding — work in batches if needed.
4. 4Air fry at 400°F for 10–12 minutes, flipping halfway through, until the chicken is cooked through and the edges are lightly charred. The internal temperature should reach 165°F. Transfer to a bowl.
5. 5Pour the teriyaki sauce over the hot chicken and toss to coat. The cornstarch slurry will thicken the sauce as it contacts the hot chicken.
6. 6While the chicken cooks, prepare 1½ cups cooked rice and lightly steam 14 oz broccoli florets until tender-crisp.
7. 7Divide the cooked rice evenly into 3 airtight meal-prep containers. Top each with teriyaki chicken thighs and steamed broccoli florets, then finish with sliced green onion. Allow to cool before sealing and refrigerating.