Easy sheet-pan chicken and veggie stir-fry
Yield 6–8 servings
Ingredients
Sauce:
- 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
Meat and vegetables:
- 1-1/4 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
Instructions
- Whisk all sauce ingredients together until thoroughly combined.
- Heat oven to 425F. Grease large baking pan with cooking spray and set aside.
- Combine cut chicken and stir-fry sauce in large bowl.
- Refrigerate chicken and sauce while you chop remaining veggies. (Marinate chicken up to eight hours for most flavor.)
- Add chopped veggies to bowl with chicken and sauce. Toss until veggies are evenly coated.
- Spread chicken and veggies out onto prepared baking sheet in single layer for even cooking.
- Bake for 14–16 minutes, stirring once halfway through, until chicken is cooked through and no longer pink inside.
- Remove from oven and serve immediately.
Courses Main course
Recipe by Grateful | makeitgrateful.com at https://www.makeitgrateful.com/food/recipes/dinner/sheet-pan-chicken-and-veggie-stir-fry/