Description
A quick and easy sheet pan chicken stir fry with colorful vegetables, perfect for a healthy weeknight dinner. This recipe combines tender chicken pieces with crisp vegetables, all roasted together for a delicious and convenient meal.
Ingredients
1 pound boneless, skinless chicken breast, cut into 1-inch pieces
1 red bell pepper, sliced into thin strips
1 yellow bell pepper, sliced into thin strips
1 medium zucchini, sliced into half-moons
1 cup snap peas, trimmed
1 medium carrot, peeled and sliced thinly
3 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon sesame oil
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1 teaspoon cornstarch
1 tablespoon water
1 tablespoon toasted sesame seeds
2 green onions, thinly sliced
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, whisk together soy sauce, hoisin sauce, sesame oil, olive oil, minced garlic, and grated ginger.
Add the chicken pieces to the bowl and toss to coat evenly with the sauce mixture.
In a separate bowl, combine the sliced red bell pepper, yellow bell pepper, zucchini, snap peas, and carrot.
Add the vegetables to the bowl with the chicken and toss everything together until well mixed.
Spread the chicken and vegetable mixture evenly on a large rimmed sheet pan in a single layer.
Roast in the preheated oven for 15 minutes.
While the chicken and vegetables are roasting, mix the cornstarch and water in a small bowl until smooth.
Remove the sheet pan from the oven and drizzle the cornstarch slurry over the chicken and vegetables. Toss gently to coat.
Return the sheet pan to the oven and roast for an additional 5 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
Remove from the oven and sprinkle with toasted sesame seeds and sliced green onions before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes