Sheet Pan Asian Stir Fry
- Sheet Pan Asian Stir Fry
- Recipe
- Ingredients
- Instructions
Everyone’s favorite classic stir fry made on a sheet pan! No fancy wok/skillet needed here. Only one pan for clean-up. YESSSSS!
Everyone loves a classic stir fry.
It’s just such a quick, easy and customizable clean-out-the-fridge type meal to get rid of those lingering stray vegetables.
And now you have a cheater version made on a sheet pan.
I mean, a stir fry is easy enough as it is. But now it gets even more effortless.
Just stir in everything onto your sheet pan. And pop it in the oven.
Boom. Done.
You can sub in tofu for vegetarian style or beef or pork to mix it up.
Additional vegetables can also be added as needed.
And don’t forget to drizzle Sriracha to your heart’s content.
Recipe
Yield: 4 servings
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Ingredients
Instructions
1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. 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.
3. 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.
4. 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.
5. Serve immediately, garnished with sesame seeds and green onion, if desired.
