Description
This Sheet Pan Chicken Stir Fry is a quick and easy (and gluten-free) weeknight dinner your family will love. Making it in a sheet pan makes it a hands off, no stir, stir fry!
Ingredients
- 3 whole Boneless, Skinless Chicken Breast, Cut Into 1-inch Pieces
- 1 whole Red Pepper, Chopped
- 2 cups Broccoli Florets, Chopped
- 1 whole Onion, Chopped
- FOR THE SAUCE:
- 3 Tablespoons Tamari (or Soy Sauce If Not Gluten Free)
- 1 teaspoon Cornstarch
- 3 cloves Garlic, Chopped
- 1 Tablespoon Rice Wine Vinegar
- 1 Tablespoon Brown Sugar Or Honey
- 1 teaspoon Sesame Oil
- 1 teaspoon Ginger
- 1 dash Red Pepper Flakes (optional)
Preparation
Preheat oven to 425ºF. Spray a sheet pan with cooking spray.
Whisk together all sauce ingredients until well combined. Place chicken in the sauce and let it marinate for a few minutes while you chop the peppers, broccoli and onions.
Add vegetables, chicken and sauce to sheet pan and toss well so veggies are covered in sauce. Cook in preheated oven for about 16–20 minutes. Toss once halfway through.
