Sheet Pan Chicken Stir Fry
 
 
Serves: 4 servings
Ingredients
  • 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
  • 2 carrots, peeled and cut diagonally into ½-inch slices
  • 1 cup snow or snap peas
  • 2 cups broccoli florets
  • For the sauce:
  • ¼ cup tamari or soy sauce
  • 2 tablespoons mirin (sweet rice wine)
  • 1 tablespoon brown sugar
  • 2 teaspoons grated ginger
  • 2 teaspoons minced garlic
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
Instructions
  1. Pre-heat oven to 400 degrees. Lightly spray or oil a baking sheet.
  2. In a small bowl, whisk together soy sauce, mirin, brown sugar, ginger, garlic, sesame oil, cornstarch and 1 tablespoon water.
  3. Place chicken and veggies in a large bowl and stir in soy sauce mixture and gently toss to combine.
  4. Place mixture onto prepared baking sheet and place in oven for 18-20 minutes, until the chicken is cooked through.  Stir pan one time halfway through cooking.
  5. Serve immediately with steamed rice.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2017/09/07/one-pan-chicken-teriyaki/