Sesame Ginger Chicken Thighs with Glazed Carrots and Snow Peas
Can swap out veggies for other options like broccoli or sweet potatoes.
Ingredients
LEVEL 1 (BOTTOM OF POT)
- 2 cups medium grain white rice
- 4 cups water
- 2 tablespoons coconut oil
LEVEL 2 (BOTTOM LAYER OF RACK)
- 2 cups sliced carrots
- 2 cups snow peas
- 1/2 cup sesame ginger sauce or dressing
- 1 tablespoon coconut oil
LEVEL 3 (TOP LAYER OF RACK)
- 6–8 boneless, skinless marinated chicken thighs
- 3/4 cup sesame ginger sauce or dressing
- 2 tablespoons coconut oil
TOPPINGS (optional)
- 1/4 cup thinly sliced green onion
- Aluminum Foil
- Deluxe Reversible Rack (Both Layers)
- Ninja® Multi-Purpose Pan or 8-inch round baking pan
Instructions
Step 1
Place all Level 3 ingredients except for the coconut oil in a large, resealable plastic bag. Massage the outside of the bag to work the marinade over all parts of the chicken, then place the bag in the refrigerator 1 to 2 hours. Remove the bag from the refrigerator 30 minutes before cooking.
Step 2
When the chicken is marinated, add all Level 1 ingredients to the pot and stir to combine.
Step 3
Place all Level 2 ingredients in a large bowl and toss until evenly coated. Place the vegetables in the Multi-Purpose Pan. Place the bottom layer of the Deluxe Reversible Rack in the lower position, place the pan on the rack, then place the rack in the pot.
Step 4
Slide the Deluxe Layer through the lower layer’s handles. Coat the chicken with coconut oil, then place on the Deluxe Layer.
Step 5
Close the lid and move slider to STEAMCRISP. Select STEAM & CRISP, set temperature to 385°F, and set time to 25 minutes. Press START/STOP to begin cooking (PrE will display for approx. 12 minutes as the unit steams, then the timer will start counting down).
Step 6
When cooking is complete, carefully remove the entire rack with the chicken and pan. Fluff the rice with a fork and serve with chicken, carrots, and snow peas. Garnish with green onion if desired.