Sheet Pan Asian Chicken, Beef, Pork or Shrimp Stir-Fry

• Gluten free

• Meat

  • 1 lb Meat, boneless

• Produce

  • 2 cups 6 oz snow peas
  • 2 Carrots
  • 6 oz Cremini mushrooms
  • 2 Garlic cloves
  • 1 tsp Ginger, fresh
  • 3 Green onions
  • 1 Red bell pepper

• Condiments

  • 1 tbsp Honey
  • 2 tsp Sriracha or other hot sauce
  • 5 1/2 tbsp Tamari or soy sauce, low-sodium

• Baking & Spices

  • 2 tsp Cornstarch

• Oils & Vinegars

  • 1 tbsp Neutral oil
  • 1 tbsp Rice vinegar
  • 1 tsp Sesame oil

Found on theyummylife.com

Description

Ingredients

• 1 tablespoon neutral oil (vegetable, grapeseed, canola, or peanut)
• 1.5 tablespoons plus 1/4 cup low sodium tamari or soy sauce, divided
• 2 teaspoons cornstarch
• 1 teaspoon sesame oil
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 2 teaspoons sriracha or other hot sauce (reduce or omit for a milder flavor)
• 1 teaspoon minced fresh ginger
• 2 garlic cloves, minced
• 1 lb. boneless meat; choose from chicken breast, beef (steak or short ribs); pork (chop, tenderloin, lean rib meat); or, shrimp
• 1 red bell pepper, cut in 1/4 wide strips (approx. 1 cup)
• 6 oz cremini mushrooms, cut in 1/4 thick slices (approx. 2 cups sliced)
• 6 oz snow peas (approx. 2 cups), stems & strings removed
• 3-4 green onions, cut in 1/2 pieces (approx. 3/4 cup)
• 2-3 carrots, cut diagonally in 1/8 thick pieces (approx. 1 cup)
• OPTIONAL TOPPINGS: nuts (cashews, almonds, or peanuts), chopped green onions

Directions

• Brush oil evenly over surface of 13x18 baking sheet (or, use 2 smaller baking sheets); set aside. Preheat oven to 425 degrees.PREPARE THE SAUCEIn small bowl, use fork to stir together 1.5 tablespoons tamari or soy sauce with cornstarch until dissolved and uniformly mixed. Add remaining tamari/soy sauce, sesame oil, honey, rice vinegar, sriracha, ginger, and garlic; stir to combine. Set aside.PREPARE THE MEAT/SHRIMPIf using chicken, beef, or pork, slice against the grain into 1/4 thick bite-size pieces. If using shrimp, devein and remove shells and tails. Add meat or shrimp to medium bowl and add sauce mixture; stir to combine. Set aside to marinate while you cut the vegetables. NOTE: The meat should marinate at least 15 minutes (60 minutes is better if you have the time) and may be prepared and marinated up to 1 day ahead. Shrimp is more delicate and should not be marinated more than 60 minutes.CUT AND ADD VEGGIES. Scatter cut carrots, mushrooms, red pepper, snow peas, and onions in even layer on oiled sheet pan. NOTE: If crispier snow peas are desired, wait and add them to the pan half way through baking time.IF USING CHICKEN, BEEF, or PORK use tongs to distribute over top of veggies. Drizzle on any remaining sauce in the bowl. Bake uncovered for 30 minutes, stirring half way through. Remove from oven and toss again so that thickened sauce evenly coats the meat and veggies.IF USING SHRIMP, Remove the shrimp from the sauce marinade; put shrimp in separate bowl. Add veggies to prepared pan and drizzle with remaining sauce left in the bowl where the shrimp had marinated. Bake for 15 minutes, remove pan from oven, add shrimp and any additional liquid that has settled in the shrimp bowl; toss with veggies in pan; bake another 15 minutes. Remove from oven and toss again so that thickened sauce evenly coats the shrimp and veggies.SERVE the mixture over rice or noodles. For a low-carb option, make lettuce wraps by using this mixture for a filling. Top with nuts and chopped green onions, if desired.FOR A MEATLESS VEGETABLE SIDE DISH, omit the meat, add 2 cups of additional veggies, drizzle on the sauce, and bake 30 minutes stirring once half way through. Remove from oven and stir again to coat veggies with glaze.NUTRITIONAL INFORMATION per 1 cup serving of chicken stir-fry mixture:287 calories, 10.7g fat, 690mg sodium, 16.4g carbs, 3g fiber, 8.7g sugars, 29.9g proteinWeight Watchers PointsPlus: 7High in niacin, selenium, vitamins A, B6 & C