Sheet Pan Chicken and Veggie Stir Fry

Ingredients

The Chicken and Veggies

• 1.25 pounds boneless skinless chicken breasts, cut into bite-sized pieces
• ½ pound asparagus, cut into bite-sized pieces
• 3 cups broccoli florets
• 2 cups Brussels sprouts, halved
• 1 unit bell pepper, cored and sliced into bite-sized pieces
• 1 small red onion, peeled and thinly sliced
• optional unit thinly-sliced green onions and toasted sesame seeds, for garnish

The Stir-Fry Sauce

• ⅓ cup soy sauce
• 3 tablespoons rice wine vinegar
• 2 tablespoons avocado oil or olive oil
• 1 tablespoon oyster sauce
• 1 teaspoon freshly-cracked black pepper
• 1 teaspoon garlic powder
• 1 teaspoon sesame oil
• ¼ teaspoon ground ginger

Instructions

Nutrition Facts (estimated)