Sheet Pan Chicken Stir Fry
Servings: 2
Ingredients
- 12 oz chicken thighs
- 1 each yellow bell pepper
- 5 oz baby carrots
- 6 oz snap peas
- 1 tbsp grated ginger
- 2 tbsp coco aminos (soy sauce)
- 2 tsp agave nectar (or choice of sweetener)
- 2 tsp garlic powder
- 2 tsp salt
- 2 tsp pepper
- 1 tbsp olive oil
Instructions
Pre-Cook (Mise En Place):
- Gather your equipment: knife, cutting board, mixing bowl, tongs, sheet pan, foil, oven
- Pre-heat oven to 425F, place foil on top of a sheet pan
- Slice bell pepper into thin strips
- Cut chicken into 1 inch square pieces
- Marinate chicken with : soy sauce, ginger, agave nectar, garlic powder, salt, pepper, and olive oil
Cooking Method:
- Assemble the chicken and vegetables on a sheet pan
- Bake in the oven at 425F for 20 minutes or until the chicken cooks through
- Remove the sheet pan from the oven, mix together the chicken and vegetables and place in a dish container