Teriyaki Chicken with Cashews


  • 4 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp fish sauce
  • 2 tbsp cold water
  • ½ tsp ginger powder
  • 3 tbsp granulated sugar
  • 1 tsp corn starch
  • 2 boneless chicken breasts cubed (large)
  • 2 whole green onions sliced
  • 1 red pepper finely diced
  • 4 tbsp soy sauce
  • ½ tsp olive oil
  • ½ tsp ginger powder
  • ¼ tsp ground black pepper
  • ½ cup cashews
  • white rice cooked
  • 1 green onion finely chopped
  • 2 tbsp sesame seeds
  • Prepare the sauce. In a small saucepan, mix the soy sauce, sesame oil, fish sauce, water, ginger, and corn starch. Mix. Bring to a boil over medium heat, stirring. Cook up to 1 Minute after it comes to a boil. Remove from heat and set aside.
  • Place the chicken on a cutting board. Using a meat tenderizer, pound the chicken about 4 times per piece. This helps it turn out tender and juicy.
  • In a bowl, mix the chicken with the green onion, red pepper, soy sauce, olive oil, ginger, and pepper. Cover and let marinate in the refrigerator for at least 30 Minutes. It can be marinated overnight to better absorb the flavors.
  • On the Instant Vortex Air Fryer control panel, press Roast and then set time to 10 Minutes and temperature to 400˚F (205˚C). Press Start.
  • Once Add Food appears on the display, open the basket and place the chicken on the rack. Close.
  • Once the time is up, remove the chicken and place in a bowl. Mix with the prepared sauce and add the cashews. Serve hot with rice, finely chopped green onion and sesame seeds.
Previous Next