Sheet Pan Chicken Stir-Fry
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- ½ cup All-Purpose Stir-Fry Sauce
- 1 tablespoon avocado oil plus more for greasing the sheet pan
- 2 teaspoons arrowroot powder
- ½ teaspoon Diamond Crystal kosher salt
- 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 garlic cloves minced
- 2 scallions thinly sliced
Method
- Heat the oven to 400°F / 200°C convection roast or 425°F / 220°C conventional with the rack in the middle.
- While the oven is heating up, whisk together the All-Purpose Stir-Fry Sauce, oil, arrowroot powder, and salt in a liquid measuring cup or bowl.
- In a large bowl, combine the chicken, sugar snap peas, mushrooms, carrots, shallot, and garlic. Pour in the sauce and toss well to combine.
- Grease a rimmed baking sheet with avocado oil or line it with parchment paper. Transfer the chicken and veggies to the baking sheet and arrange in a single layer.
- Bake for 14 to 17 minutes, rotating the pan at the midway point. The sheet pan chicken dinner is ready when the vegetables are tender-crisp and browned in parts and the chicken is cooked through.
- Sprinkle on the sliced scallions and serve with some simple cauliflower rice !