Ingredients
- 1¼lbsboneless skinless chicken breastscut into bite-sized pieces
- stir-fry sauce
- ½lbasparaguscut into bite-sized pieces
- 3cupsbroccoli florets
- 2cupsBrussels sprouts
- 1pcbell peppercored and sliced into bite-sized pieces
- 1red onionpeeled and thinly sliced
- green onionsfor garnish
- sesame seedstoasted, for garnish
- ⅓cupsoy sauce
- 3tbsprice wine vinegar
- 2tbspavocado oil or olive oil
- 1tbspoyster sauce
- 1tspblack pepper
- 1tspgarlic powder
- 1tspsesame oil
- ¼tspground ginger
Instructions
- Heat oven to 425 degrees F. Grease a large baking sheet with cooking spray, and set aside.
- 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.
- Once the veggies are ready, add them to the bowl with the chicken, and toss until the veggies are evenly coated with the sauce.
- Turn the chicken and veggies out onto the prepared baking sheet, and spread them out so that they are in an even layer.
- Bake for 14 to 16 minutes, stirring once halfway through until the chicken is cooked through and no longer pink inside
- Whisk all ingredients together until combined to make the stir-fry sauce and top it with the chicken.
- Remove from the oven and serve immediately.