Soup and sheet pan meals - quick, easy and satisfying
Add whatever veggies and protein you have on hand onto a foil lined sheet pan, stir with oil or sauce, and roast! A small pot of soup or frozen portions to reheat helps with variety! Colleen
Love this recipe using both cooked chicken and pork tenderloin. Added different veggies from what I had on hand both times. The stir fry sauce is wonderful and easy to throw together after the first time smileys/wink.gif Colleen
Sheet Pan Asian Stir Fry
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
16 ounces broccoli florets*
1 cup snow peas
1 teaspoon sesame seeds
1 green onion, thinly sliced
FOR THE SAUCE
3 tablespoons reduced sodium soy sauce
2 tablespoons oyster sauce (subbed Hoisen, still yum)
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
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.
NOTES:
*16 ounces broccoli florets is equal to about 3 cups.
https://damndelicious.net/2016/09/30/sheet-pan-asian-stir-fry/
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