RECIPE: REC: Sheet Pan Asian Stir Fry

[colleenmomof2]

Have made this twice from Damn Delicious using already cooked chicken once and pork tenderloin next. Different veggies from what I had on hand both times. The stir fry/sauce is wonderful 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/

https://s23209.pcdn.co/wp-content/uploads/2016/10/Sheet-Pan-Asian-Stir-Fry.jpg

 

[colleenmomof2]

Love this stir fry sauce and method!

This time I lightly drizzled oil over broccoli, onions, carrots and celery, mixed well with my hands, and stuck in the 425 degree oven for a few minutes while I finished veg prep (sliced mushrooms and steamed snap peas) and made the sauce. Stirred in the rest of the veggies with sauce and finished roasting for several minutes until mushrooms were just done and cornstarch cooked.
I substituted Hoisen sauce for the Oyster and probably should have added an extra TBS of soy to make up the difference - next time smileys/wink.gif
Served over cauli-rice. While sheet pan finished in the oven, I added 2 sliced, green onions to light oil in hot fry pan, stirring to soften for about a minute, then stirred in cauli-rice and sautéed until done.
This sheet pan batch had:
broccoli spears
1 onion, chopped
1 carrot, sliced thin
1 stalk celery, sliced
bag of raw snap peas, steamed for several minutes, drained
4 oz mushrooms, sliced
1/2 bag frozen tiny peas, already steamed al dente (from fridge - used rest in layered salad)
leftover prime rib, sliced and stirred in right before serving