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Sheet Pan Chicken & Veggie “STIR FRY”

Sheet Pan Chicken & Veggie “STIR FRY”

All of the delicious stir-fry flavors you love…baked up into one delicious sheet pan meal!

Ingredients
CHICKEN AND VEGGIES STIR-FRY INGREDIENTS:
  • 1.25 pounds boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 batch stir-fry sauce (see below)
  • 1/2 pound asparagus, cut into bite-sized pieces
  • 3 cups broccoli florets
  • 2 cups Brussels sprouts, halved (with ends trimmed off)
  • 1 bell pepper, cored and sliced into bite-sized pieces
  • 1 small red onion, peeled and thinly sliced
  • optional: thinly-sliced green onions and toasted sesame seeds, for garnish
STIR-FRY SAUCE INGREDIENTS:
  • 1/3 cup soy sauce
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons avocado oil or olive oil
  • 1 tablespoon oyster sauce
  • 1 teaspoon freshly-cracked black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon sesame oil
  • 1/4 teaspoon ground ginger
Instructions
  1. Heat oven to 425°F.  Grease a large baking sheet with cooking spray, and set aside.
  2. Combine the chicken and stir-fry sauce together in a large bowl, and toss until combined.  Refrigerate and let the chicken marinate while you chop the remaining veggies.  (Or you can let it marinate in the refrigerator in a sealed container for up to 8 hours in advance for maximum flavor.)
  3. Once the veggies are ready, add them to the bowl with the chicken, and toss until the veggies are evenly coated with the sauce.
  4. Turn the chicken and veggies out onto the prepared baking sheet, and spread them out so that they are in an even layer.
  5. Bake for 14-16 minutes, stirring once halfway through, until the chicken is cooked through and no longer pink inside.
  6. Remove from the oven and serve immediately.
HOW TO MAKE THE STIR-FRY SAUCE:
  1. Whisk all ingredients together until combined.

Recipe adapted from gimmesomeoven.com/sheet-pan-chicken-stir-fry/