Ingredients
- ½ cup chopped onion
- ½ cup chopped red bell peppers
- ½ cup sliced fresh mushrooms
- ½ cup chopped green beans
- 2 ½ tablespoons sesame oil, divided
- 1 tablespoon rice vinegar
- 1 ½ teaspoons chili-garlic sauce
- 1 pound boneless skinless chicken thighs, cut into bite-size pieces
- 1 clove garlic, minced
- ½ teaspoon minced fresh ginger root
- 1 tablespoon everything bagel seasoning
Why This Dish Is Worth Trying
Chef's Cooking Tips
- Cook the chicken over high heat to get a nice sear and keep it juicy inside.
- Add vegetables last to keep them crisp and vibrant.
Step 1
Gently heat your oven to 425°F (220°C) and lining a baking sheet with foil. Toss the onion, bell pepper, mushrooms, green beans, and a tablespoon of sesame oil together until everything is nicely coated. Spread the veggies out on the baking sheet in a single layer and pop them in the oven. Roast for about 15 minutes, giving them a good stir halfway through so they cook evenly.
Step 2
While the veggies are roasting, heat the remaining 1 1/2 tablespoons of sesame oil in a wok or large pan over medium-high heat. Add the rice vinegar and chili-garlic sauce, stirring to combine. Then, throw in the chicken along with the minced garlic and ginger. Cook everything, stirring frequently, until the chicken is cooked through, which should take around 5 minutes.
Step 3
Once the veggies are done roasting, mix them into the wok with the chicken. Give everything a good toss to combine all those flavors. Just before serving, sprinkle some bagel seasoning on top for a little extra crunch and zing. Enjoy!
