Craving Chinese takeout? This stir-fry is sure to satisfy!
Sheet Pan Chicken Stir-Fry
Adapted from NomNom Paleo
Serves 4
Ingredients:
- 1/2 cup All-Purpose Stir-Fry Sauce (recipe below)
- 1 tbsp avocado oil plus more for greasing the sheet pan
- 2 tsp arrowroot powder
- 1/2 tsp salt
- 1 1/2 pounds boneless and skinless chicken breasts cut into 1-inch cubes
- 1 pound sugar snap peas trimmed
- 1/4 pound fresh shiitake mushrooms cut in half or quarters
- 1 large carrot cut into 1/4-inch slices
- 1 large shallot thinly sliced
- 2 garlic cloves minced
- 2 scallions thinly sliced
Optional: serve on cauliflower rice
Directions:
- Heat the oven to 400 degrees F convection roast or 425 degrees F 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 14-17 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!
All-Purpose Stir-Fry Sauce
Adapted from NomNom Paleo
Servings: 16 servings
Ingredients:
- 1 cup coconut aminos
- 1/2 cup chicken stock
- 1/4 cup Red Boat fish sauce (this brand is recommended as it does not contain MSG)
- 2 tbsp rice vinegar
- 2 tsp garlic powder
- 2 tsp ginger powder
- 1 tsp toasted sesame oil optional
Directions:
- Combine all of the ingredients in a small jar. Cover it tightly with a lid, and shake well to incorporate before using.
- This sauce keeps in the refrigerator for up to 2 weeks. Don’t forget to shake well again before using it!
