Fabulously fast, filling, and flavourful, this Asian Chicken Stir Fry Sheet Pan Meal will please everyone and feed a crowd economically.
Ingredients
For the Sauce:
3tablespoonsReduced sodium soy sauce or Bragg's Liquid Aminos
2tablespoonsoyster sauce
2tablespoonsrice wine vinegar
1 1/2tablespoonsfreshly grated ginger or ginger paste
1 1/2tablespoonshoney
1tablespoonchili garlic sauce
3clovesgarlic, choppedor 2 teaspoons garlic paste
1 1/2teaspoonscornstarch
1teaspoonsesame oil
For the Stir Fry:
non-stick cooking spray
1 to 1 1/2poundsboneless, skinless chicken tenders
1poundbroccoli florets
1wholered bell pepper, stem and seeds removed, thinly sliced
1wholeyellow bell pepper, stem and seeds removed, thinly sliced
4wholegreen onions, whites and greens sliced separately
2cupssnow peas
2teaspoonstoasted sesame seeds
Optional:
hot rice, for serving
Instructions
To Make the Sauce:
Whisk together all of the sauce ingredients and set aside.
To Make the Asian Chicken Stir Fry Sheet Pan Meal
Preheat oven to 425°F.Spray the sheet pan lightly with non-stick cooking spray. Arrange the chicken tenders around the outside edge of the sheet pan. Scatter the bell peppers, whites of the green onions, and broccoli florets around the pan. Drizzle the sauce evenly over the ingredients. Toss with tongs. Place in the oven and cook for 12 minutes.Remove the pan from the oven and toss in the snow peas. Return the pan to the oven and cook for an additional 6 minutes, or until the thickest part of the chicken tenders reaches 165°F. Scatter the thinly sliced green onion greens and sesame seeds over the top and toss to coat the vegetables and chicken with the thickened sauce and distribute the sesame seeds and green onions evenly. Serve immediately alone or with hot rice.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.