Sheet Pan Chicken and Veggie "Stir Fry"

Ingredients

• 1.25 pounds boneless skinless chicken breasts, cut into bite-sized pieces
• 1 batch stir-fry sauce (see below)
• 1/2 pound asparagus, cut into bite-sized pieces
• 3 cups broccoli florets
• 2 cups Brussels sprouts, halved (with ends trimmed off)
• 1 bell pepper, cored and sliced into bite-sized pieces
• 1 small red onion, peeled and thinly sliced
• optional: thinly-sliced green onions and toasted sesame seeds, for garnish
• 1/3 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
• 1/4 teaspoon ground ginger

Steps

1. 1

   Heat oven to 425°F.  Grease a large baking sheet with cooking spray, and set aside.

2. 2

   Combine the chicken and stir-fry sauce together in a large bowl, and toss until combined.  Refrigerate and let the chicken marinate while you chop the remaining veggies.  (Or you can let it marinate in the refrigerator in a sealed container for up to 8 hours in advance for maximum flavor.)

3. 3

   Once the veggies are ready, add them to the bowl with the chicken, and toss until the veggies are evenly coated with the sauce.

4. 4

   Turn the chicken and veggies out onto the prepared baking sheet, and spread them out so that they are in an even layer.

5. 5

   Bake for 14-16 minutes, stirring once halfway through, until the chicken is cooked through and no longer pink inside.

6. 6

   Remove from the oven and serve immediately.

7. 7

   Whisk all ingredients together until combined.