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Caitlin Kilgore

Updated: 02/02/2023

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:

  1. Heat the oven to 400 degrees F convection roast or 425 degrees F conventional with the rack in the middle.
  2. 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.
  3. In a large bowl, combine the chicken, sugar snap peas, mushrooms, carrots, shallot, and garlic. Pour in the sauce and toss well to combine.
  4. 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.
  5. 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.
  6. 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:

  1. Combine all of the ingredients in a small jar. Cover it tightly with a lid, and shake well to incorporate before using.
  2. This sauce keeps in the refrigerator for up to 2 weeks. Don’t forget to shake well again before using it!

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