This quick and flavorful stir-fry packs a punch with tender chicken thighs and a spicy kick that’s perfect for any night of the week. Ready in minutes, it’s a delicious way to satisfy your craving for something bold and comforting.
Prep Time20 min
Cook Time20 min
Total Time40 min
Difficulty
Medium
Helpful Chef Tips
Use boneless, skinless chicken thighs for juicier, more flavorful meat.
Cook over high heat to get a nice sear and keep the vegetables crisp.
Add sauces gradually and taste as you go to balance the heat and seasoning.
Ingredients
0/11
Why This Recipe Is So Delicious
This dish combines bold flavors with tender chicken for a meal that’s both satisfying and quick to make. The spicy kick wakes up your taste buds, while the stir-fry method keeps everything fresh and full of texture.
Step 1
Heat your oven to 425°F (220°C) and lining a baking sheet with foil for easy cleanup. In a big bowl, toss together the onion, bell pepper, mushrooms, green beans, and a tablespoon of sesame oil until everything’s nicely coated. Spread the veggies out evenly on the baking sheet and roast them for about 15 minutes, giving them a good stir halfway through so they cook evenly.
Step 2
While the veggies are roasting, heat the rest of the sesame oil in a wok or large pan over medium-high heat. Add the rice vinegar and chili-garlic sauce, stirring to combine. Toss in the chicken along with the minced garlic and ginger, and cook everything for around 5 minutes until the chicken is cooked through and fragrant.
Step 3
Once the veggies are done, mix them into the wok with the chicken. Give it all a good stir to combine the flavors. Just before serving, sprinkle some bagel seasoning on top for a little extra kick and crunch. Enjoy!
59
people cooked this recipe
ByDavid Brown
David shares approachable recipes, helpful cooking tips, and simple meal ideas.
Best Foods To Serve With This
Serve with steamed jasmine rice or noodles to soak up the spicy sauce. A side of steamed greens or a simple cucumber salad can help cool down the heat and add freshness to the meal.
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave to keep the chicken tender and avoid drying out the sauce.
Frequently Asked Questions
Can I use chicken breast instead of chicken thighs?
Yes, chicken breast works fine but may cook faster and can be less juicy, so watch the cooking time closely.
What can I substitute for chili-garlic sauce?
You can use sriracha or a mix of chili flakes and minced garlic as alternatives.
Can I roast the vegetables in advance?
Yes, you can roast them up to a day ahead and reheat before combining with the chicken.
Is there a way to make this recipe less spicy?
Reduce the amount of chili-garlic sauce or omit it entirely to lower the heat.
What can I serve this dish with?
It pairs well with steamed rice, noodles, or cauliflower rice for a low-carb option.
Can I use frozen vegetables instead of fresh?
Fresh veggies are best for roasting, but you can use frozen if thawed and patted dry to avoid sogginess.
How do I know when the chicken is fully cooked?
Cook until the chicken pieces are no longer pink inside and reach an internal temperature of 165°F (74°C).
What is everything bagel seasoning and can I skip it?
It's a mix of sesame seeds, garlic, onion, and salt that adds crunch and flavor; you can skip it or substitute with sesame seeds and garlic powder.
Start your day with a warm and comforting bowl that's both nutritious and delicious. This simple blend of creamy peanut butter, ripe bananas, and hear...
Breakfast
Lunch
Dinner
Snacks
Meals
Drinks
Vegan
