Feed your family fast and economically with this easy and colorful sheet pan meal.
Asian Chicken Stir Fry Sheet Pan Meal
4-6 Tbs. Soy Sauce, depending on how salty your soy sauce tastes (you may even prefer to use low sodium soy sauce)
2 Tbs. rice wine vinegar
2 Tbs. ginger root
3 Tbs. sweet chili sauce
3-4 cloves garlic, crushed
1 Tbs. chili garlic paste
1 tsp. sesame oil
2 tsp. cornstarch
Whisk together and reserve.
1 lb. boneless, skinless chicken tenders
1 lb. broccoli florets
1 sweet red bell pepper, seeds and membranes removed, sliced
1 whole yellow bell pepper, seeds and membranes removed, sliced
4 scallions, sliced
2 cups snow peas
1 Tbs. toasted sesame seeds
Brown rice, for serving
Preheat oven to 425°F.
Spray a large sheet pan with non-stick cooking spray. Arrange the chicken tenders around the outside edge of the sheet pan. Arrange the bell peppers, scallions, and broccoli florets in a single layer in the center of the pan. Place, uncovered, on the center rack of the oven and cook for 15 minutes.
Remove the sheet pan from the oven and gently tip the pan to drain any juices that have accumulated. Toss in the snow peas; drizzle with prepared sauce and cook for an additional 8 minutes.
Toss vegetables and chicken together; sprinkle with sesame seeds. Serve over warm rice.
Now You’re Cookin’,