Rating: 4.67 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary test

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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

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

  • 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.

Nutrition Facts

290 calories; protein 18.8g; carbohydrates 4.9g; fat 19.8g; cholesterol 63.8mg; sodium 382.2mg. Full Nutrition
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Reviews (3)

3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/22/2021
My hubby and I loved this recipe and added it to our 'keeper' file. I didn't have chili garlic sauce so replaced it with 1/4 tsp Sriracha. The amount was the perfect heat for us. Love the combo of vegetables a little different from most stir fry dishes. Read More