[NFBOH-Cleveland] Make a Easy Dinner This Weekend! From Ronnie...

[Cheryl Fields]

Subject: [blindcooks] SHEET PAN ASIAN STIR FRY
SHEET PAN ASIAN STIR FRY
Everyone’s favorite classic stir fry made on a sheet pan! No fancy
wok/skillet needed here. Only one pan for clean-up. YESSSSS!
Yield: 4 Servings
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Total Time: 35 Minutes
4 boneless, skinless chicken breasts, cut into 1-inch chunks
2 carrots, cut diagonally into 1/2-inch-thick slices
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
16 ounces broccoli florets*
1 cup snow peas
1 tsp sesame seeds
1 green onion, thinly sliced
FOR THE SAUCE
3 Tbsp reduced sodium soy sauce
2 Tbsp oyster sauce
1 Tbsp rice wine vinegar
1 Tbsp brown sugar, packed
1 Tbsp freshly grated ginger
2 cloves garlic, minced
1 tsp sesame oil
1 tsp cornstarch
1 tsp Sriracha, optional
Preheat oven to 425F. Lightly oil a baking sheet or coat with nonstick spray.
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.
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.
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.
Serve immediately, garnished with sesame seeds and green onion, if desired.
*16 ounces broccoli florets are equal to about 3 cups.
There is speaking grace. Colossians 4:6 says, “Let your speech be
always with grace, seasoned with salt, that ye may know how ye ought
to answer every man.”
~Blessings, Sugar