Sheet Pan Asian Stir Fry

Yield: 4 servings

Prep: 15

Cook: 20

Total: 35

Everyone’s favorite classic stir fry made on a sheet pan! No fancy wok/skillet needed here. Only one pan for clean-up. YESSSSS!

4.5 stars (17 ratings)

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

Instructions

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.
Serve immediately, garnished with sesame seeds and green onion, if desired.

Notes

*16 ounces broccoli florets is equal to about 3 cups.

This Sheet Pan Asian Stir Fry recipe is brought to you by DAMN DELICIOUS

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