1-2lbsBonelessSkinless Chicken Thighs (Cut into Chunks)
1 12ozBag of Frozen Stir Fry Vegetables
Grapeseed Oil Cooking Spray
Sauce
1/2CupHoney
1/2CupSoy Sauce or Gluten-Free Soy Sauce
2TbspBrown Sugar
2TbspKetchup
1CloveCrushed Garlic
1/2TspGround Ginger
1TbspCornstarch
Instructions
Begin by placing the chicken into the basket of the Ninja Foodi.
Coat it with grapeseed oil spray and use the Air Crisp function to cook at 390*F for 20-25 minutes, until the internal temperature of the chicken reaches at least 165*F.
Once fully cooked, go ahead and add in the frozen veggies right on top of the chicken.
Use the air crisp function and cook at 390*F for an additional 5 minutes. Mix up the chicken and veggies well so it's well combined.
Once done, using the mitts, carefully remove the chicken and veggies and set them aside.
Turn the function to SAUTE on high on the Ninja Foodi.
Add in the honey, soy sauce, brown sugar, ketchup, crushed garlic, and ground ginger.
Whisk well to combine and let come to a low boil.
Whisk in cornstarch to thicken.
Let thicken for about 1 minute or so, then add in the chicken and vegetables and coat well with the sauce.
We serve this over Gluten-Free Rice Noodles, we buy the Lotus Mills brand from Costco.If you prefer a more crunchy, breaded chicken, coat the chicken with cornstarch before cooking.If you do not have a Ninja Foodi, this can be done in the Air Fryer, then make the sauce on the stove with a small saucepan. At that point, you'd combine the cooked chicken and veggies in a large pot or bowl with the sauce.