Sheet pan Asian stir fry

Audrey Egbert

subheading: INGREDIENTS:

4 boneless, skinless chicken breasts, cut into 1-inch chunks

2 carrots, cut diagonally into ½-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

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 to 18 minutes, or until the chicken is cooked through. Stir in broccoli and snow peas during the last 7 to 10 minutes of cooking time.

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

Simply omit chicken for vegan option

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