Everyone’s favorite classic stir fry made on a sheet pan! No fancy wok/skillet needed here. Only one pan for clean-up. YESSSSS!
4.5 stars (17 ratings)
Ingredients
4boneless, skinless chicken breasts, cut into 1-inch chunks
2carrots, cut diagonally into 1/2-inch-thick slices
1red bell pepper, thinly sliced
1yellow bell pepper, thinly sliced
16ouncesbroccoli florets*
1cupsnow peas
1teaspoonsesame seeds
1green onion, thinly sliced
For the sauce
3tablespoonsreduced sodium soy sauce
2tablespoonsoyster sauce
1tablespoonrice wine vinegar
1tablespoonbrown sugar, packed
1tablespoonfreshly grated ginger
2clovesgarlic, minced
1teaspoonsesame oil
1teaspooncornstarch
1teaspoonSriracha, optional
Instructions
Preheat oven to 425 degrees F. Lightly oil a 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 into oven and bake for 16-18 minutes, or until the chicken is cooked through. Stir in broccoli and snow peas during the last 7-10 minutes of cooking time.
Serve immediately, garnished with sesame seeds and green onion, if desired.
Notes
*16 ounces broccoli florets is equal to about 3 cups.