Wow, it just hit me this morning that Barclay and I leave for Barcelona in eight days! So soon!!
Which means that all of the things on my to-do list that need to be checked off before the trip need to happen…oh right…so soon. ?
The two items at the top of our wedding planning list happen to be two of the biggest ones — booking a venue and ordering a dress. Oh my goodness, guys, I had no idea that the world of booking wedding venues could be so complicated! Or so full of hidden up-charges. It seems that every place we’ve visited has been wonderfully within our budget, until — oh yes! — they mention that they only work with the most expensive florist in town. Or — oh yes! — chair and table rental and turnover fees. Or — the biggest bomb — catered alcohol prices. Yeesh, I’m pretty sure I could whip up some top-shelf killer cocktails for the fees some of these people charge for the cheapest box wine. Not my style.
Thankfully, dress shopping has been a much more encouraging experience. My little sis flew in from Chicago this past weekend, and joined me and my mom and my future mother-in-law for a day of playing dress-up all over town. But unfortunately, a huge ice storm also decided to fly into town over the weekend, and most of the stores we wanted to visit were either understaffed or closing early because of the weather. So there’s still one more store — owned by a friend of a friend — that I really want to visit and check out before making a final decision. But, I did find two dresses on Saturday that I completely loved and would be totally happy going with. Both weren’t at all what I thought I wanted going in, but — as seems to happen with many of my friends who have shopped for wedding dresses — both felt right and made me feel so happy and pretty. And once they pinned that veil on for the first time, I couldn’t contain the happy tears. It was the first time I really felt like a bride. ? So surreal, but so good.
Anyway, clearly there are some fun new things on the to-do list lately. But this wedding planning gig is starting to take more time on nights and weekends (and venue scouting trips during the days) lately. So I’ve been trying to get on the ball with some more proactive meal planning to make life a little simpler. And — you guys — I’ve finally jumped onto the sheet pan dinner train. And I’m loving it.
Especially this recipe.
If you follow my Instagram stories, it’s no secret that I make a lot of stir-fries. ??
And why not?
They’re so easy. Just grab some veggies, maybe a protein, and some sort of sauce or seasoning, cook it all up together in a saute pan, and voila! Couldn’t be easier!
Ohhhhh, but yes it could.
Turns out that if you grab some veggies, maybe a protein, and some sort of sauce or seasoning, then spread them all out on a sheet pan and pop ’em in the oven, that brilliant oven of yours will do all of the work for you. And it will save you some time babysitting the stove. And you can use less oil and get those yummy roasted edges on all of your veggies. Brilliant.
This recipe was one of my latest faves. I just marinated some chicken in a simple sesame-soy marinade…
…while I chopped up a bunch of veggies. (Feel free to use whatever you have on hand! Just be sure that they will roast well, and that you cut them into evenly-sized pieces that will cook in about the same time.) Then I stirred everything together (with the marinade)…
…turned the mixture out on a sheet pan, then roasted it for about 15 minutes or so (stirring once halfway through) until the chicken was cooked through…
…and then this gorgeous pan of dinner was ready to enjoy!!
I served some of it for lunch over brown rice…
…but then dished up the rest into little storage containers for easy lunches for the week.
So simple. So flavorful. So healthy. And so good.
Perfect for my week ahead, and hopefully, perfect for yours as well. Enjoy, friends!
optional: thinly-sliced green onions and toasted sesame seeds, for garnish
Stir-Fry Sauce Ingredients:
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
How To Make The Stir-Fry:
Heat oven to 425°F. 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.
This sounds perfect – a stir-fry without actual stir-frying? So trying this out.
This looks amazing! You are my favorite cooking blog! Have made lots and lots of your recipes and have never once been disappointed. Happy wedding planning!??
Looks good! I don’t have oyster sauce, what can I use instead? Thanks!
No prob — you’re welcome to just leave out the oyster sauce if you’d like!
Will you just look at that bright pop of purple color from those onions! LOVE it. Your photos are amazing as always.
Thanks for the recipe…I am excited to try this one. I would never have thought to use Brussels Sprouts in a stir-fry…but why not!
Aw, thank you! :)
And the sprouts were delicious in this! Ha, I may be a little obsessed with adding them to every meal… ;)
OMG I know!! Wedding planning is SO EXPENSIVE. I’m getting married in June in KC (the Weston Red Barn Farm–check it out!) and the number of places that either require you go through them for everything or would charge you to use an outside vendor was ridiculous!! Try looking at how much it would cost you to get married in the off-season–some places charge less if you get married during not-peak times (i.e. August-November, no holidays, or even Friday or Sunday evenings instead of Saturday!). My sis is getting married at the Berg and I believe they charge like $1000 less if you book them during the off-season. Also, if you were feeling a country wedding, the Red Barn Farm is an open vendor facility (you could even bring your own food!); the only thing they require is that you use a bartending service for insurance purposes or something.
Best of luck!!
I love this idea so much! When I make stir fry, I always fry the chicken first, then remove it from the pan, then fry the vegetables (or vice versa), and then add everything back together again. Your recipe for doing it all on one pan is so much easier and way less work! I’m making this for dinner for SURE!
Thank you, Melissa! We hope you can give this one a try sometime soon!
Yum! I am all about one pan dinners!
I love sheet pan dinners (one can also add some sweet potatoes to the veggie mix, or regular potatoes or butternut squash, etc.), and this one sounds great. I like that the chicken is marinated. Definitely want to try it, soon. Good luck with your venue hunt.
Thanks, Susan — we hope you enjoy (and we think butternut squash or sweet potatoes would be awesome in this)! :)
Looks so yummy, thanks so much for you recipes, look so forward to them. I am allergic to Soy Sauce, what could I use instead.
Thanks for your help, Enjoy your day, have fun planning your wedding.
Thanks, Linda — we hope you can give this a try soon! If you’re allergic to soy sauce, you could try Bragg Liquid Aminos, coconut aminos, and/or fish sauce. We hope this helps!
Love a good stir fry – your marinade is delicious and simple! All best wishes for the wedding plans!
Thank you, Mary — we hope you enjoy this!
Here are some places to check out for venues:
https://missiontheatrekc.com/ Just remodeled.
I believe all allow you to bring in your own caterers and bar service.
Good luck! Excited to see where you find!
Easy, healthy and delicious, just the kind of meals I need these days.
And Barcelona – how exciting! I haven’t been in a while, but if you’re looking for vegetarian places to eat, I can give you some recs.
We hope you can give this a try sometime soon, Rebecca! :)
Looks delish and easy. Can’t wait to try this out. A
Thanks, Sarah — we hope you love it!
One of the hidden wedding fees that drove me bonkers was the cake cutting fee – $3 per guest! So instead, we chose to have cupcakes rather than a cake. They were slightly more expensive to buy, but cheaper overall because we avoided the fee!
This looks like the perfect solution for a week full of meals! Gonna have to give this a go soon.
Thanks, Josh — we hope you enjoy it!
This looks delicious!
I made this tonight and it was delicious!! I did not have oyster sauce so I used hoisin sauce instead. I also used green beans, mushrooms in addition to the bell pepper and onion since that’s what I had on hand. Super easy and delicious and plenty for lunches for the week. Thanks for another great recipe!
Thanks for sharing, Gea — we’re so happy you enjoyed it and we think the veggies you added sound delicious!
I recently got married, took us 3 years to find a venue that was affordable and had no fine print- best of luck to you two!
Could I sub fish sauce for oyster sauce?
Yes, definitely — we hope you enjoy!
For those who have tried this- it sounds delicious, but does this really serve 8 people with only 1.25 lbs of chicken? That is only 2.5 oz of chicken per person. Yes, it has a lot of veggies, but for a dinner, would think you need more protein per person.
Made this tonight … whole family loved it!! This will be making the week night rotation for sure! Thanks for posting
So glad I came upon your Sheet pan recipe! I will be trying this out tomorrow. Thanks for the recipe. Just When I was running out of ideas, Haha.
Hi Kazua! That’s awesome, we hope you enjoy it! :)
This is the epitome of the most perfect meal! I love chicken stir-frys, but I also love sheet pan dinners! THis is the best of both worlds :)
I made this recipe this week and it was delicious! I used two bell peppers in place of asparagus, and it turned out great. This is definitely a keeper recipe :)
Thanks for sharing with us, Beki — we’re so glad you enjoyed it!
I really like the looks of this recipe – I am watching calories and the info regarding nutrition (info) would be so helpful. Thanks…
Hi Linda! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!
First I have to say – I LOVE your blog – and your recipes have been so helpful to me to eat more healthy! I enjoyed this recipe – but I found it was not so great as leftovers… the chicken was a bit dried out. So – my recommendation is – this is a GO – but plan to have it all in one night! Next time – I will cut the recipe down! Thanks again for everything you do!
Thanks for your sweet words, Barb — we’re glad you enjoyed this (we’re sorry it didn’t hold up so well for you the next day)!
I have to tell you, this turned out UH-MAZING! So easy and so so delish!! Even made a vegetarian version for my friend by replacing the chicken with tofu. So good! This will definitely feature on my weekly menu. Thanks for sharing! :)
We’re so happy to hear that, Sana — thanks for sharing with us! :)
Sana, did you crisp up the tofu first before roasting?
This was so good! I’m trying to find recipes with more veggies and this was perfect! My kids like their veggies too so this worked for the whole family (my son traded his Brussel sprouts to his sister for her asparagus ?) I made this almost exactly as is but omitted the oyster sauce. There wasn’t much marinade left over but I poured maybe a tablespoon on top of it all. My only complaint is it was pretty watery coming out of the oven. Any suggestions?
Thank you for sharing, Laura — we’re so happy you and your kiddos enjoyed this! We’re sorry it came out a bit on the watery side — that was likely just juices from the chicken we think.
this works! The flavors look spot on and sheet pan of course makes everything so much easier, so thank you for this!
You’re welcome, Sabrina, we’re happy you enjoy it!
This looks wonderful! How drastically would the cooking times be off if I used shrimp instead of chicken?
I prepped this for lunch this week and WHOA! So yummy!
Made this for a quick weeknight meal and it was a hit! So many veggies and surprisingly flavorful given how little time the marinade had to meld with the vegetables. Thanks for the recipe!
This sounds so good. I’m wondering if it’d be ok to chop and throw everything into a bag with the marinade and freeze it until it’s needed. Then thaw it out, and throw it on the pan?
Doubled the recipe and it came out great. Left out the oyster sauce because I couldn’t find it. Would definitely make again but wouldn’t double it. The leftovers weren’t that great.
Could this be made in an Instapot?
This recipe became an instant weeknight staple after I discovered it! I’ve subbed for whatever veggies I have on hand and it always comes out amazing. So quick, easy, and delicious!
Quick, easy and delicious! I have three young boys who don’t typically like Asian cuisine, but they really enjoyed this one! I didn’t have asparagus and brussles, and no rice vinegar so I subbed ACV and it was so good! I love that there is no sugar in the sauce, thank you again!
I made this dish tonight to meal prep a week of lunches for myself and I almost ate one of the lunches tonight because it was so good. I cooked mine a little longer because I was trying to get a little char on the veggies, but instead I ended up losing the beautiful color that you achieved with yours. I’ll definitely be making this again and again but next time I won’t pour the excess sauce over the chicken and vegetables. This might keep everything a bright color since everything won’t be swimming in sauce. I may also turn on the broiler to char some of the edges.
We really enjoyed this, and the leftovers can be chopped a little to make awesome quesadilla filling. Thank you for sharing!