Sheet Pan Chicken Stir-Fry
This is a really simple chicken stir fry recipe made on a sheet pan and baked in the oven. Dinner is ready in 25 minutes. Serve on cauliflower rice or rice of your choice.
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Servings: 4
Calories: 313kcal
Equipment
- 1 large sheet pan with a rim.
- 1 Medium bowl
- 1 Whisk
Ingredients
- 15-20 cremini mushrooms, chopped (about 2-2.5 cups) or similar mushroom
- 3-4 cups broccoli florets from 1 large head of broccoli
- 2 large bell peppers
- 1 medium white onion
- 3 boneless skinless chicken breasts; cut into 1-small pieces
- 3 scallion; finely chopped
Sauce
- 1/4 cup tamari sauce (a gluten free soy sauce) sub soy sauce or coconut aminos for soy free
- 1 tbsp sesame oil
- 1 tbsp balsamic vinegar
- 2 garlic cloves; minced
- 1 inch ginger; grated
- 1 tbsp arrowroot starch sub cornstarch
- 1 tsp honey
Instructions
- Position the racks to the lower and upper thirds of the oven.
- Preheat the oven to 425 F.
- In a medium bowl make your sauce. Whisk together the tamari sauce, sesame oil, balsamic vinegar, garlic, ginger, arrowroot starch, honey. Set aside.
- On the sheet pan, arrange your mushrooms, broccoli, bell peppers and onion. Drizzle with a little avocado or coconut oil. It's ok if your sheet pan is full. The vegetables will get smaller as they roast.
- Roast on the lower rack for 10 minutes.
- Remove from the oven. Place the chicken over the vegetables in a single layer. Drizzle your marinade over everything.
- Return the sheet pan to the oven and roast on the lower rack for another 10 minutes.
- Turn on the broiler and move the sheet pan to the upper rack. Broil for 2-5 minutes to brown the chicken and veggies a little bit.
- Remove sheet pan from the oven. Stir the veggies and chicken to mix everything up. Top with sliced scallions.
- Serve on own or with cauliflower rice or white rice.
Nutrition
Serving: 2cups | Calories: 313kcal | Carbohydrates: 24.4g | Protein: 33.7g | Fat: 8.9g | Saturated Fat: 1.5g | Sodium: 1306.8mg | Potassium: 1123.4mg | Fiber: 4.8g | Sugar: 9.1g