Sheet Pan Chicken and Veggie "Stir Fry
You can never have too many main course recipes, so give Sheet Pan Chicken and Veggie "Stir Fry a try. This recipe serves 8 and costs $1.45 per serving. One serving contains 165 calories, 19g of protein, and 6g of fat. It is brought to you by Gimme Some Oven. 427 people were glad they tried this recipe. If you have pepper, bell pepper, soy sauce, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 30 minutes. It is a good option if you're following a gluten free and dairy free diet. With a spoonacular score of 93%, this dish is super. Similar recipes are Sheet Pan Chicken and Veggie "Stir Fry, Sheet Pan Chicken Stir Fry, and Sheet Pan Stir Fry.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
1/2 pound asparagus, cut into bite-sized pieces
1 bell pepper, cored and sliced into bite-sized pieces
3 cups broccoli florets
2 cups Brussels sprouts, halved (with ends trimmed off)
1 teaspoon garlic powder
optional: thinly-sliced green onions and toasted sesame seeds, for garnish
1/4 teaspoon ground ginger
1 batch stir-fry sauce (see below)
2 tablespoons avocado oil or olive oil
1 tablespoon oyster sauce
1 teaspoon freshly-cracked black pepper
1 small red onion, peeled and thinly sliced
3 tablespoons rice wine vinegar
1 teaspoon sesame oil
1.25 pounds boneless skinless chicken breasts, cut into bite-sized pieces
1/3 cup soy sauce
Equipment:
whisk
baking sheet
oven
bowl
Cooking instruction summary:
How To Make The Stir-Fry:Heat oven to 425F. Grease a large baking sheet with cooking spray, and set aside.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.)Once the veggies are ready, add them to the bowl with the chicken, and toss until the veggies are evenly coated with the sauce.Turn the chicken and veggies out onto the prepared baking sheet, and spread them out so that they are in an even layer.Bake for 14-16 minutes, stirring once halfway through, until the chicken is cooked through and no longer pink inside.Remove from the oven and serve immediately.How To Make The Stir-Fry Sauce:Whisk all ingredients together until combined.
Step by step:
Remove from the oven and serve immediately.How To Make The Stir-Fry Sauce
1. Whisk all ingredients together until combined.
How To Make The Stir-Fry
1. Heat oven to 425F. 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.)Once the veggies are ready, add them to the bowl with the chicken, and toss until the veggies are evenly coated with the sauce.Turn the chicken and veggies out onto the prepared baking sheet, and spread them out so that they are in an even layer.
3. Bake for 14-16 minutes, stirring once halfway through, until the chicken is cooked through and no longer pink inside.
Nutrition Information:
covered percent of daily need
