When I was growing up, my mother experimented with many meat loaf recipes until she found the one that the whole family would eat. After enduring this for years, I developed a recipe that consistently receives raving reviews.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with aluminum foil.
- 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
| Calories | 290 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 64 mg |
| Dietary Fiber | 1 g |
| Protein | 19 g |
| Saturated Fat | 4 g |
| Sodium | 382 mg |
| Sugars | 2 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
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.