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Ingredients - Chicken thigh meat, cubed - Carrots - Red onion - Eggplant - Red bell pepper - Celery stalks - Salt and black pepper to taste - 1 tsp dried garlic - 1 tsp smoked paprika - 1 tsp oregano - 1 tsp chicken seasoning - 80 ml (2.7 fl oz) soy sauce - 60 g (2.1 oz) olive oil - 100 g (3.5 oz) tomato paste with tomato pieces - 50 g (1.8 oz) teriyaki sauce - Glass noodles (funchosa) - Fresh herbs for garnish

Instructions 1. Cut carrots, onion, eggplant, celery, and bell pepper into large cubes. 2. Cut chicken thigh meat into cubes (thigh stays juicier than breast). 3. Season with salt, pepper, dried garlic, smoked paprika, oregano, and chicken seasoning. 4. Pour in soy sauce, olive oil, tomato paste, and teriyaki sauce. 5. Mix everything well until chicken and vegetables are evenly coated. 6. Transfer to air fryer basket and bake at 180C (350F) for 25-30 minutes, stirring occasionally. 7. Meanwhile, pour boiling water over glass noodles and let soak for 5-7 minutes, then drain. 8. Place noodles on a plate and top with the chicken stew. 9. Garnish with fresh herbs and serve.

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