Description
All of the delicious stir-fry flavors you love…baked up into one delicious sheet pan meal!
Ingredients
Scale
Chicken and Veggies Stir-Fry Ingredients:
- 1.25 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
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
Instructions
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.
- Remove from the oven and serve immediately.
How To Make The Stir-Fry Sauce:
- Whisk all ingredients together until combined.