Directions

1. In a large mixing bowl, add garlic, onions, and bell peppers. Add oil and mix well to coat veggies. Place vegetables in Basket and set to 360°F.
2. Halfway through cooking, pull out Basket and shake contents.

3. In the same large mixing bowl, combine sugar, vinegar, ketchup, cornstarch, soy sauce, red pepper flakes, and black pepper. Mix well; set aside.

4. Once vegetables have cooked for 7 minutes, add chicken to Basket. Cook for 10 min. Until chicken reaches Probe internal temperature of 160°F.
5. Once chicken reaches 165°F internal temperature checked with an hand held thermometer around 7 to 9 minutes. Add chicken to an casserole dish and pour sauce over chicken and vegetables. Stir to coat. Cook for an additional 5 minutes to thicken the sauce. Remove and serve with rice.