Fiery Chicken Thigh Stir-Fry

This stir-fry comes together with chicken, and fire-roasted vegetables and is a keto-friendly Chinese dish. I love fire-roasting my vegetables, but it's completely optional. Use any assorted vegetables you like, e.g. red bell pepper, onions, tomatoes, green beans, mushrooms, or carrots, but be careful if using carrots as they have more carbs than most other vegetables.

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

Ingredients

• 1 clove garlic, minced
• ½ cup chopped onion
• 1 tablespoon rice vinegar
• ½ cup sliced fresh mushrooms
• ½ teaspoon minced fresh ginger root
• ½ cup chopped red bell peppers
• 1 pound boneless skinless chicken thighs, cut into bite-size pieces
• 2 ½ tablespoons sesame oil, divided
• ½ cup chopped green beans
• 1 ½ teaspoons chili-garlic sauce
• 1 tablespoon everything bagel seasoning

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.