SHEET PAN ASIAN STIR FRY

Everyone’s favorite classic stir fry made on a sheet pan! No fancy wok/skillet needed here. Only one pan for clean-up. YESSSSS!
Everyone loves a classic stir fry.
It’s just such a quick, easy and customizable clean-out-the-fridge type meal to get rid of those lingering stray vegetables.

SHEET PAN ASIAN STIR FRY

INGREDIENTS:
  • 4 boneless, skinless chicken breasts, cut into 1-inch chunks
  • 2 carrots, cut diagonally into 1/2-inch-thick slices
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 16 ounces broccoli florets*
  • 1 cup snow peas
  • 1 teaspoon sesame seeds
  • 1 green onion, thinly sliced

DIRECTIONS:
  • 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.