Description
A quick and easy chicken stir fry with colorful vegetables, all roasted together on a sheet pan for a delicious and healthy meal with minimal cleanup.
Ingredients
1 pound boneless skinless chicken breasts, 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 broccoli florets
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
1/4 teaspoon crushed red pepper flakes
1/4 cup sliced green onions, for garnish
1 tablespoon toasted sesame seeds, for garnish
Instructions
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
In a large bowl, whisk together the soy sauce, hoisin sauce, sesame oil, olive oil, minced garlic, grated ginger, crushed red pepper flakes, cornstarch, and water until smooth.
Add the chicken pieces to the bowl and toss to coat evenly with the sauce mixture.
Add the sliced red bell pepper, yellow bell pepper, zucchini, broccoli florets, and carrot slices to the bowl. Toss everything together to coat the vegetables and chicken with the sauce.
Spread the chicken and vegetable mixture evenly on the prepared sheet pan in a single layer.
Roast in the preheated oven for 18 to 20 minutes, stirring halfway through cooking to ensure even roasting and coating with sauce. The chicken should be cooked through and vegetables tender-crisp.
Remove the sheet pan from the oven and sprinkle the sliced green onions and toasted sesame seeds over the top.
Serve immediately with steamed rice or noodles if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes