Name: Sheet-Pan Chicken Stir Fry
Ingredients: 1 tablespoon grated fresh ginger; 2 medium cloves garlic, grated; 1/2 cup soy sauce; 2 tablespoons rice wine vinegar; 1 tablespoon olive oil; 1 tablespoon toasted sesame oil; 2 teaspoons chili-garlic paste; 1/2 teaspoon five-spice powder; 1/2 teaspoon freshly cracked black pepper; 1-1/2 pounds boneless skinless chicken thighs; 3 cups broccoli florets; 1 red bell pepper, cut into 1-inch thick strips; 1 8-ounce package sliced mushrooms, rinsed; 2 medium carrots, cut into matchsticks (I used 10 baby carrots); 3 cups cooked brown rice or quinoa

Description

Since I have a tiny oven with only one oven rack, I had to split this into two batches. Even if you have a full-size oven, I’d recommend using two baking sheets, so that you can space out the chicken and vegetables. Space equals crisp, nicely roasted vegetables, while overcrowding the pan can leave your veggies limp and soggy (#sadface).

Scale

Ingredients

For the marinade

1 tablespoon grated fresh ginger
2 medium cloves garlic, grated
1/2 cup soy sauce
2 tablespoons rice wine vinegar
1 tablespoon olive oil
1 tablespoon toasted sesame oil
2 teaspoons chili-garlic paste
1/2 teaspoon five-spice powder
1/2 teaspoon freshly cracked black pepper

For the stir fry

1–1/2 pounds boneless skinless chicken thighs
3 cups broccoli florets
1 red bell pepper, cut into 1-inch thick strips
1 8-ounce package sliced mushrooms, rinsed
2 medium carrots, cut into matchsticks (I used 10 baby carrots)
3 cups cooked brown rice or quinoa

Instructions

Preheat the oven to 450F. Line two baking sheets with foil.
Make the marinade: in a medium bowl, mix together the ginger, garlic, soy sauce, vinegar, olive oil, sesame oil, chili-garlic paste, five-spice powder and black pepper.
Place the chicken thighs in a large bowl (or gallon-sized Ziploc bag) and toss with two-thirds of the marinade. Let the mixture marinate for at least 30 minutes (and up to 8 hours).
In a separate bowl, mix the remaining one-third of the marinade with the broccoli, bell pepper strips, mushrooms and carrots.
Divide the chicken thighs on the baking sheets, spacing them out evenly. Cook for 10 minutes, then pull the baking sheets out of the oven. Reduce the oven temperature to 425F.
Scatter the marinated vegetables around the chicken thighs in one even layer, taking care to not overcrowd the baking sheets. Place them back in the oven and bake for 20 minutes, until the vegetables are roasted and the chicken is cooked through.
Remove the trays from the oven and let cool for 5 minutes, then slice the chicken into strips. Serve warm with the cooked quinoa or brown rice.

Nutrition

Serving Size: 6