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Description
This Sheet Pan Chicken Stir Fry is a quick and easy (and gluten-free) weeknight dinner your family will love. Making it in a sheet pan makes it a hands off, no stir, stir fry!
Ingredients
- 3 whole Boneless, Skinless Chicken Breast, Cut Into 1-inch Pieces
- 1 whole Red Pepper Chopped
- 2 cups Broccoli Florets, Chopped
- 1 whole Onion, Chopped
- FOR THE SAUCE:
- 3 Tablespoons Tamari (or Soy Sauce If Not Gluten Free)
- 1 teaspoon Cornstarch
- 3 cloves Garlic, Chopped
- 1 Tablespoon Rice Wine Vinegar
- 1 Tablespoon Brown Sugar Or Honey
- 1 teaspoon Sesame Oil
- 1 teaspoon Ginger
- 1 dash Red Pepper Flakes (optional)
Preparation
Preheat oven to 425ºF. Spray a sheet pan with cooking spray.
Whisk together all sauce ingredients until well combined. Place chicken in the sauce and let it marinate for a few minutes while you chop the peppers, broccoli and onions.
Add vegetables, chicken and sauce to sheet pan and toss well so veggies are covered in sauce. __cook in preheated oven for about 16–20 minutes. Toss once halfway through.
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