Ingredients - 6 Boneless Skinless Chicken Thighs
- 1/4 cup Cornstarch, plus more for coating the chicken
- 1 clove Garlic, crushed
- 8 ounces Canned Pineapple, juice reserved
- 1 Green Pepper, diced
- 1/4 cup Sweet Onion, diced
- 1 3/4 cups Water
- 3/4 cup Granulated Sugar
- 1/2 cup Distilled White Vinegar
- 2 tablespoons Tamari Gluten Free Soy Sauce
- 1 tablespoon Ketchup
- Cooked Rice, optional
Directions - Cut the chicken into cubed chunks, then toss in a bowl with the starch. Use enough to coat the chicken evenly.
- Place in the Air Fryer and cook according to the Air Fryer Manual for chicken. (Ours is cooked on 390°F for 25 minutes.)
- Halfway through the cook time, turn the chicken.
- While the chicken is cooking, in a small saucepan, combine the garlic, pineapple chunks with the juice, pepper, onion, water, sugar, vinegar, and the soy sauce.
- Whisk in the ketchup and let it get to a nice, low boil.
- Whisk in the cornstarch and continue cooking for about 5 minutes until it's thickened.
- Remove the chicken from the Air Fryer and then add the sauce and coat the chicken with it.
- Top the chicken over the cooked rice.
- Serve.
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