5 Ingredient Orange Teriyaki Chicken

#block-yui_3_17_2_1_1673849901578_106149 .sqs-gallery-block-grid .sqs-gallery-design-grid { margin-right: -20px; }#block-yui_3_17_2_1_1673849901578_106149 .sqs-gallery-block-grid .sqs-gallery-design-grid-slide .margin-wrapper { margin-right: 20px; margin-bottom: 20px; }

5 Ingredient Orange Teriyaki Chicken

serves 4-6 — 20 minutes

4 boneless skinless chicken thighs, 2 chicken breasts OR one whole boneless chicken

1/2 cup soy sauce

2 tbs oil of your choice (i used olive oil)

4 tbs orange marmalade (mango also works great!)
1 tsp garlic powder

1 tsp onion powder

1 tbs apple cider vinegar (any vinegar works)

AIR FRYER METHOD:

1. Combine all ingredients except chicken in a large bowl and whisk to combine. Add chicken to the marinade and let sit for 10-15 minutes.

2. Preheat airfryer to 200 degrees celsius for 3-4 minutes.

3. Place chicken in your air fryer basket and cook for 4 minutes. Flip the chicken and cook for an additional 3-4 minutes. Let chicken rest for 5 minutes.

4. Meanwhile, pour the rest of the sauce into a saucepan and bring to a boil. Lower heat and simmer for 3 minutes.

5. Slice chicken and serve with roasted broccoli, rice, and the sauce on the side.

STOVETOP METHOD:

1. Complete step 1 above and heat a pan over medium high heat. Add your choice of oil (coconut, ghee, olive oil) and heat. Add marinated chicken to the pan and cover for 3 minutes. Flip the chicken and cook for an additional 4-5 minutes until chicken is cooked through.

2. Pull chicken from pan and set aside for 5 minutes before slicing. Pour the remaining marinade into a saucepan and bring to a boil. Lower heat and simmer for 3 minutes.

3. Slice chicken and serve with roasted broccoli, rice, and the sauce on the side.