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Sheet Pan: Asian Stir Fry

Source: Found on Pinterest

So much flavor, quick and easy.
Serve over or with Basmati Rice.

Ingredients

  • 4 boneless, skinless chicken breasts, cut into 1-inch chunks
  • 2 carrots, cut diagonally into ½-inch thick slices
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 3 c. broccoli florets
  • 1 c. snow peas or sugar snap peas
  • ¼ - ½ t. red pepper flakes, optional
  • 1 t. sesame seeds
  • 2-3 green onions, thinly sliced (garnish)
  • Cooked basmati rice, for 6 servings

Sauce

  • 3 Tbls. reduced sodium soy sauce
  • 2 Tbls. oyster sauce
  • 1 Tbls. rice wine vinegar
  • 1 Tbls. brown sugar, packed
  • 1 Tbls freshly grated ginger
  • 2-3 large garlic cloves, minced
  • 1 t. sesame oil
  • 1 t. cornstarch
  • 1 t. Sriracha, optional

Instructions

Preheat oven to 425 degrees. Lightly oil a large baking sheet or coat with nonstick spray.

In a small bowl, whisk together soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, garlic, sesame oil, cornstarch and Sriracha, if using; set aside.

Place chicken, carrots and bell peppers in a single layer onto the prepared baking sheet. Stir in soy sauce mixture and gently toss to combine.

Place pan in oven and bake for 16-18 minutes, or until chicken is cooked through. Stir in broccoli and snow peas (or sugar snap peas) during the last 7-10 minutes of cooking time. Sprinkle with sesame seeds, and If using, add red pepper flakes at this time.

Serve immediately, garnished with green onions.

Serve with or over basmati rice.

NOTE: Makes 6 servings.