Sheet Pan Chicken Stir-Fry
Ingredients
The sauce
-
½
cup
All-Purpose Stir-Fry Sauce
-
1
tablespoon
avocado oil
-
2
teaspoons
arrowroot powder
-
½
teaspoon
Diamond Crystal kosher salt
The main ingredients
-
1½
pounds
boneless and skinless chicken breasts, cut into 1-inch cubes
-
1
pound
sugar snap peas, trimmed
-
¼
pound
fresh shiitake mushrooms, cut in half or quarters
-
1
large
carrot, cut into ¼-inch slices
-
1
large
shallot, thinly sliced
-
2
cloves
garlic, minced
-
2
scallions
thinly sliced
Instructions
- Preheat the oven to 400°F (200°C) for convection roast or 425°F (220°C) for conventional.
- Whisk together the All-Purpose Stir-Fry Sauce, avocado oil, arrowroot powder, and salt in a bowl.
- In a large bowl, combine the chicken, sugar snap peas, mushrooms, carrots, shallot, and garlic.
- Pour the sauce over the chicken and vegetables, and toss to combine.
- Grease a rimmed baking sheet with avocado oil or line it with parchment paper.
- Transfer the chicken and vegetable mixture to the baking sheet, spreading it in a single layer.
- Bake for 14 to 17 minutes, rotating the pan halfway through.
- Check that the vegetables are tender-crisp and the chicken is cooked through.
- Sprinkle sliced scallions on top and serve with cauliflower rice.
Nutrition Facts (estimated)
Servings
4
Calories
354
Total fat
10g
Total carbohydrates
24g
Total protein
42g
Sodium
0mg
Cholesterol
0mg
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