Sheet Pan Asian Stir Fry

• Gluten free

• Meat

  • 4 Chicken breasts, boneless skinless

• Produce

  • 2 Carrots
  • 2 cloves Garlic
  • 1 tbsp Ginger
  • 1 Green onion
  • 1 Red bell pepper
  • 1 Yellow bell pepper

• Condiments

  • 2 tbsp Oyster sauce
  • 3 tbsp Soy sauce, reduced sodium
  • 1 tsp Sriracha

• Baking & Spices

  • 1 tbsp Brown sugar, packed
  • 1 tsp Cornstarch
  • 1 tsp Sesame seeds

• Oils & Vinegars

  • 1 tbsp Rice wine vinegar
  • 1 tsp Sesame oil

Found on damndelicious.net

Description

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
• 1 teaspoon sesame seeds
• 1 green onion, thinly sliced
• 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

Directions

• 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.