Teriyaki Chicken Bites with Green Beans
- 30 mintotal time
- $2.16£1.98a serving
- 573544calories
- 3839 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Air-fried chicken thigh bites in a glossy ginger-garlic teriyaki glaze, with rice and sesame green beans.
Ingredients
Serves 4.
- 1½ cups long-grain white rice
- 1 tbsp rice vinegar
- 1 garlic clove, grated
- 1½ tbsp fresh ginger, grated
- 11 oz green beans, trimmed
- ¼ bunch green onions, sliced
- 1.25 lb boneless skinless chicken thighs
- 4 tbsp soy sauce
- 2 tbsp honey
- 2 tsp vegetable oil
- 1 tsp cornstarch
- 2 tsp toasted sesame oil
- 1 tsp sesame seeds
- salt, to taste
Contains: soy, sesame. Check the label: wheat (gluten). Always read the labels if you cook for someone with an allergy.
Method
- Rinse the rice and put it in a saucepan with 2½ cups (600 ml) of water and a pinch of salt. Bring to the boil, cover and cook on the lowest heat for 15 minutes, until the water is absorbed and the grains are tender (if not, cover and cook 2–3 minutes more). Leave covered off the heat for 5 minutes.
- Heat the air fryer to 400°F. Mix the soy sauce, honey, rice vinegar, garlic and fresh ginger in a small saucepan. Prepare the green beans and the green onions.
- Cut the chicken into bite-sized pieces, toss with the vegetable oil and tip into the basket, then wash your hands, the board and the knife after handling the raw chicken. Air fry for 10 minutes, shaking the basket halfway.
- Meanwhile, stir the cornstarch into the sauce with 2 tablespoons of water and bubble for 1 minute until thick and glossy. Spoon half the glaze over the chicken, shake the basket and air fry for 2–3 minutes more, until sticky and cooked through with no pink inside (165°F).
- While the chicken cooks, cook the beans in the toasted sesame oil in a frying pan with 2 tablespoons of water for 4 minutes until tender, then toss with the sesame seeds. Serve the chicken over the rice with the rest of the glaze and the sliced onions on top.
Leftovers: Fridge for 2 days; reheat the chicken until piping hot. Cool leftover rice within 1 hour, keep it in the fridge for no more than 1 day and reheat it only once, until steaming hot.
Ingredients
Serves 4.
- 300 g long-grain rice
- 25 ml rice vinegar
- 1 garlic clove, grated
- 10 g fresh ginger, grated
- 300 g green beans, trimmed
- ¼ bunch spring onions, sliced
- 600 g chicken thigh fillets
- 4 tbsp soy sauce
- 2 tbsp honey
- 2 tsp vegetable oil
- 1 tsp cornflour
- 2 tsp toasted sesame oil
- 1 tsp sesame seeds
- salt, to taste
Contains: soya, sesame. Check the label: gluten. Always read the labels if you cook for someone with an allergy.
Method
- Rinse the rice and put it in a saucepan with 600 ml of water and a pinch of salt. Bring to the boil, cover and cook on the lowest heat for 15 minutes, until the water is absorbed and the grains are tender (if not, cover and cook 2–3 minutes more). Leave covered off the heat for 5 minutes.
- Heat the air fryer to 200°C. Mix the soy sauce, honey, rice vinegar, garlic and fresh ginger in a small saucepan. Prepare the green beans and the spring onions.
- Cut the chicken into bite-sized pieces, toss with the vegetable oil and tip into the basket, then wash your hands, the board and the knife after handling the raw chicken. Air fry for 10 minutes, shaking the basket halfway.
- Meanwhile, stir the cornflour into the sauce with 2 tablespoons of water and bubble for 1 minute until thick and glossy. Spoon half the glaze over the chicken, shake the basket and air fry for 2–3 minutes more, until sticky and cooked through with no pink inside (74°C).
- While the chicken cooks, cook the beans in the toasted sesame oil in a frying pan with 2 tablespoons of water for 4 minutes until tender, then toss with the sesame seeds. Serve the chicken over the rice with the rest of the glaze and the sliced onions on top.
Leftovers: Fridge for 2 days; reheat the chicken until piping hot. Cool leftover rice within 1 hour, keep it in the fridge for no more than 1 day and reheat it only once, until steaming hot.
Nutrition per serving
| Calories | 573 |
|---|---|
| Protein | 38 g |
| Carbohydrate | 77 g |
| Fat | 12 g |
| Fiber | 4 g |
| Sodium | 1034 mg |
| Calories | 544 |
|---|---|
| Protein | 39 g |
| Carbohydrate | 78 g |
| Fat | 10 g |
| Fibre | 4 g |
| Sodium | 1021 mg |
Worked out from the ingredients, 346 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $2.16 a serving in the US (range $1.65–$2.86) and £1.98 in the UK (range £1.51–£2.62). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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