This sheet pan stir fry style chicken dish is a quick and healthy meal that the entire family will love! Ready in just 30 minutes with only about 10 minutes of hands on time, dinner will be ready in no time.
1 ½lbboneless skinless chicken breastcut into bite sized pieces
1 ½cups Carrotspeeled and sliced (about ½ lb)
2cupsBroccoli Floretscut into bite-sized pieces
1 ½cupsSnow Peas
1Red Bell Pepperseeded and sliced
Sesame Seeds and Sliced Green Onionoptional, for serving
Instructions
Preheat the oven to 425° F and grease a baking sheet with oil or nonstick spray.
Combine the soy sauce, brown sugar substitute, sesame oil, rice vinegar, garlic, red pepper flakes, and ginger in a large bowl. Once well combined, set aside about ½ cup of the mixture for later.
½ cup Soy Sauce, 3 tablespoon Brown Sugar Substitute, ¼ tablespoon Sesame Oil, 3 tablespoon Rice Vinegar, 6 Cloves of Garlic, ½ teaspoon Crushed Red Pepper Flakes, 1 teaspoon Ground Ginger
Add the chicken pieces to the bowl with the remaining soy sauce mixture. Place the bowl in the refrigerator for at least 10 minutes, but up to 6 hours. Hint: This is a great time to prep your vegetables!
1 ½ lb boneless skinless chicken breast
Remove the chicken from the marinade and place it in a single layer down the center of the prepared sheet pan. discard the remaining marinade.
Arrange the vegetables on the sheet pan on either side of the chicken. Drizzle with the ½ cup of marinade that was reserved in step 2.
1 ½ cups Carrots, 2 cups Broccoli Florets, 1 ½ cups Snow Peas, 1 Red Bell Pepper
Bake in the preheated oven for 10 minutes. Remove the sheet pan from the oven and gently stir the chicken and vegetables.
Return the sheet pan to the oven and bake for an additional 10-15 minutes or until the chicken has reached an internal temperature of 165° fahrenheit.
Serve the stir fry topped with fresh sliced green onion and toasted sesame seeds if desired. Enjoy!
Notes
Be sure to check out the post for possible ingredient substitutions.