Fiery Chicken Thigh Stir-Fry

This keto-friendly Chinese stir-fry combines chicken thighs and fire-roasted vegetables like bell pepper, tomato, and mushrooms.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 290 Calories

Ingredients

• 1 clove garlic, minced
• 1 tablespoon rice vinegar
• 1 pound boneless skinless chicken thighs, cut into bite-size pieces
• 1 tablespoon everything bagel seasoning
• 0.5 cup chopped onion
• 0.5 teaspoon minced fresh ginger root
• 0.5 cup sliced fresh mushrooms
• 2.5 tablespoons sesame oil, divided
• 0.5 cup chopped red bell peppers
• 0.5 cup chopped green beans
• 1.5 teaspoons chili-garlic sauce

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with aluminum foil.

Step 2

Combine onion, bell pepper, mushrooms, green beans, and 1 tablespoon sesame oil; toss until well combined. Spread vegetables out on the prepared baking sheet.

Step 3

Bake in the preheated oven for 15 minutes, turning vegetables after 8 minutes.

Step 4

Heat remaining 1 1/2 tablespoons sesame oil in a wok over medium-high heat. Stir in rice vinegar and chili-garlic sauce. Add chicken, minced garlic, and ginger. Stir-fry for 5 minutes. Mix in roasted vegetables. Sprinkle with bagel seasoning before serving.