Fiery Chicken Thigh Stir-Fry
Description
This keto-friendly Chinese stir-fry combines chicken thighs and fire-roasted vegetables like bell pepper, tomato, and mushrooms.
Ingredients
•
1/2 cup chopped onion
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1/2 cup chopped red bell peppers
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1/2 cup sliced fresh mushrooms
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1/2 cup chopped green beans
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2 1/2 tablespoons sesame oil, divided
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1 tablespoon rice vinegar
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1 1/2 teaspoons chili-garlic sauce
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1 pound boneless skinless chicken thighs, cut into bite-size pieces
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1 clove garlic, minced
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1/2 teaspoon minced fresh ginger root
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1 tablespoon everything bagel seasoning
Directions
1
Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with aluminum foil.
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.
3
Bake in the preheated oven for 15 minutes, turning vegetables after 8 minutes.
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.