SHEET PAN ASIAN STIR FRY

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  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

FOR THE SAUCE

• 3 tablespoons reduced sodium soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon brown sugar, packed
• 1 tablespoon freshly grated ginger
• 2 cloves garlic, minced
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch
• 1 teaspoon Sriracha, optional

DIRECTIONS:

1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. 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.
3. 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.
4. 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.
5. Serve immediately, garnished with sesame seeds and green onion, if desired.

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