Sometimes you want the easiest option for a busy weeknight, and this crispy chicken teriyaki served over vibrant greens fits the bill. This semi-homemade recipe uses store-bought frozen chicken nuggets tossed in your favorite teriyaki sauce and piled onto a bright broccoli, edamame, and orange salad dressed with a simple, homemade vinaigrette. It’s quick, satisfying, and great for families.
What Makes This Recipe Great
High in protein, high in fiber, and moderate in carbs, this dish delivers big flavor with minimal effort. It’s perfect when you’re short on time but want something satisfying and fresh.
This recipe is especially convenient if you already have frozen chicken nuggets for the kids — simply cook the nuggets, toss them in teriyaki sauce, and serve over the salad for an elevated, adult-friendly meal.
Ingredients You Need
Broccoli orange salad: The salad combines chopped broccoli, thinly minced red onion, shelled edamame, and orange segments. A dressing of rice vinegar, sesame oil, lime juice, and freshly grated ginger ties everything together, finished with sesame seeds for texture.
Chicken nuggets: Use your favorite store-bought frozen chicken nuggets or tenders. Lightly breaded chicken breast pieces work well, but any brand you prefer will do.
Teriyaki sauce: For speed, use a store-bought teriyaki sauce you enjoy. If you prefer homemade, a simple mix of soy sauce (or tamari), a touch of sweetener, garlic, and ginger heated together makes a nice alternative.
How to Get the Crispiest Chicken Teriyaki
The air fryer is ideal for crisping frozen nuggets quickly and evenly. Follow the package cooking instructions for temperature and time, usually around 375°F for 6–10 minutes, then toss the hot nuggets with teriyaki sauce just before serving so the coating stays crisp while still getting a glossy glaze.
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Easiest Crispy Chicken Teriyaki (Served Over Broccoli, Edamame, Orange Salad)
Ingredients
Broccoli Orange Salad
- 1.5 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1/2 tablespoon fresh lime juice
- 1 tablespoon freshly grated ginger
- 3 cups chopped broccoli
- 1/4 large red onion, minced
- 2 large oranges, peeled, rind removed, and chunked
- 1 cup shelled edamame
- 1/2 teaspoon sea salt
- 1 tablespoon sesame seeds
Crispy Teriyaki Chicken
- 1.5 lbs frozen chicken nuggets (use your preferred brand)
- 1/2 cup teriyaki sauce (store-bought or homemade)
Instructions
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In a large bowl, whisk together rice vinegar, sesame oil, lime juice, and grated ginger until well combined.
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Add the chopped broccoli, minced red onion, orange segments, shelled edamame, sea salt, and sesame seeds. Toss thoroughly so all ingredients are coated in the dressing. Cover and refrigerate; letting the salad sit for a bit softens the broccoli and deepens the flavors.
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Cook the frozen chicken nuggets in the air fryer according to package directions—typically 6–8 minutes at 375°F—until golden and crispy. Alternatively, bake them in a conventional oven if preferred. Once cooked, toss the hot nuggets in teriyaki sauce so they get a glossy coating.
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Remove the salad from the fridge, top with the teriyaki-glazed chicken, and serve immediately. The contrast between crisp chicken and the bright, slightly tangy salad is what makes this dish delightful.
Tips & Notes
- Cook the chicken nuggets straight from frozen for best texture and speed.
- The flavor of the dish will vary based on your choice of teriyaki sauce; taste and adjust to preference.
- If you like heat, stir in a teaspoon or two of gochujang, chili crisp, or chili garlic sauce to the teriyaki before tossing the chicken.
- To make this gluten-free, choose gluten-free chicken nuggets and a tamari-based teriyaki sauce.
- Swap oranges for mandarin segments or grapefruit if you prefer a different citrus note.
Nutrition
Carbohydrates: 24 g,
Protein: 45 g,
Fat: 10 g,
Fiber: 5 g,
Sugar: 14 g
Nutrition information is an estimate and should be used as a general guide.
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Photography by: The Wooden Skillet