Sheet Pan Chicken and Vegetables Stir Fry
This easy Chicken and Vegetables Stir Fry is healthy, light, full of great Asian flavors and made in one sheet pan for easy clean up! The perfect quick meal for busy weeknights.
Servings 4 servings
Calories 190kcal
Ingredients
- 1 pound boneless skinless chicken breast, cut into 1 inch pieces
- 1 red bell pepper, cored, seeded and cut into 1 inch pieces
- 2 cups broccoli florets
- 1 cup sugar snap peas or snow peas
- 1 large carrot, thinly sliced
For the Stir Fry Sauce
- 2 garlic cloves, minced
- 2 teaspoons ginger, peeled and minced
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon rice wine vinegar
- 1/4 teaspoon sesame oil
- 2 tablespoons low sodium chicken broth
- 1 teaspoon cornstarch
To Garnish (optional)
- 1 - 2 green onions, thinly sliced
- 1 -2 teaspoons sesame seeds
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with aluminum foil and lightly oil it or coat it with nonstick spray.
- In a small bowl, mix the stir fry sauce ingredients and set aside.
- Place the chicken, red bell pepper and carrots onto the prepared baking sheet making sure it is all in a single layer. Pour the stir fry sauce over the chicken and vegetables and mix well to combine.
- Place into the oven and bake for 15 to 18 minutes or until the chicken is cooked through, adding the broccoli and sugar snap peas (or snow peas) during the last 7 or 8 minutes of cooking time.
- Garnish with green onions and sesame seeds (optional).
Nutrition
Calories: 190kcal | Carbohydrates: 11g | Protein: 27g | Fat: 3g | Cholesterol: 72mg | Sodium: 912mg | Potassium: 751mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4520IU | Vitamin C: 96.2mg | Calcium: 49mg | Iron: 1.7mg