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Sheet Pan Stir Fry

Cathy Agan

Ingredients:

For the sauce:

3 tablespoons reduced sodium soy sauce

2 tablespoons fish sauce

1 tablespoon rice wine vinegar

1 tablespoon brown sugar, packed

½ teaspoon ground ginger (or 1 tablespoon freshly grated ginger)

2 cloves garlic, minced

1 teaspoon sesame oil

1 teaspoon cornstarch

For the stir fry:

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

3 cups broccoli florets (or 16 ounces frozen broccoli florets)

4 boneless, skinless chicken breasts, cut into 1-inch chunks

Instructions:

Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with foil, and spray with nonstick cooking spray. In a large bowl, whisk together all sauce ingredients. Toss vegetables and chicken with sauce to coat. Spread in a single layer on baking pan, and bake for 16 to 18 minutes or until the chicken is cooked through and vegetables are tender.

Yields: 4 servings

4/22/2020 9:01:57 PM
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