Sheet Pan Chicken Stir Fry

• Gluten free

• Meat

  • 1 lb Chicken, tenders

• Produce

  • 1 Bell pepper, orange
  • 2 cups Broccoli florets
  • 2 Carrots
  • 2 Garlic cloves
  • 1/8 tsp Ginger, ground
  • 1 Red bell pepper
  • 1 Yellow onion

• Condiments

  • 1 tbsp Honey
  • 1/4 cup Soy sauce, low sodium

• Baking & Spices

  • 1 Red pepper
  • 1 Salt and fresh ground pepper
  • 1 Sesame seeds, Toasted

• Oils & Vinegars

  • 1 tbsp Rice vinegar
  • 1 tbsp Sesame oil

Found on diethood.com

Description

Ingredients

• 1/4 cup low sodium soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1/8 teaspoon ground ginger
• 1 pound chicken tenders cut into 1-inch pieces
• 1 red bell pepper, sliced into thin strips
• 1 orange bell pepper, sliced into thin strips
• 2 cups broccoli florets
• 2 carrots, thinly sliced
• 1 yellow onion, thinly sliced
• 2 garlic cloves, minced
• salt and fresh ground pepper, to taste
• crushed red pepper, optional
• toasted sesame seeds, optional

Directions

• Preheat oven to 425F.
• Line a sheet pan with foil and place it in the preheated oven for 15 minutes.
• In the meantime, prepare the marinade/sauce by combining the soy sauce, sesame oil, rice vinegar, honey and ground ginger in a mixing bowl; whisk until thoroughly incorporated.
• *In a separate bowl, combine chicken pieces, peppers, broccoli, carrots, onions, and garlic.
• Pour the soy sauce mixture over the chicken and veggies and season with salt and pepper; mix and stir until well combined.
• Carefully remove sheet pan from the oven; transfer the chicken and vegetables flat on the hot baking sheet.
• Put the baking sheet back in the oven and cook, stirring halfway through, until the chicken is fully cooked, about 12 to 14 minutes.
• Remove from oven and season with crushed red pepper.
• Taste for seasonings; adjust accordingly.
• Top with sesame seeds.
• Serve.