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