SHEET PAN CHICKEN & BROC­COLI STIR-FRY

Canadian Living - - One-pan Wonders -

MAKES 4 SERV­INGS HANDS-ON TIME 15 MIN­UTES TO­TAL TIME 35 MIN­UTES

Sauce 3 tbsp soy sauce 2 tbsp Chi­nese cook­ing wine or dry sherry 1 tbsp grated gin­ger 2 cloves gar­lic, grated 1 tbsp liq­uid honey 1 tbsp sesame oil 1½ tsp corn­starch

450 g bone­less skin­less chicken breasts, cut in 1½-inch chunks 1 head broc­coli, cut in flo­rets and stems peeled and thinly sliced 1 large car­rot, sliced di­ag­o­nally 1 sweet red pep­per, sliced 2 cups sugar snap peas, trimmed 2 tsp each black and white sesame seeds cilantro leaves and/or lime wedges (op­tional)

Pre­heat oven to 425°F.

Sauce In bowl, whisk to­gether soy sauce, cook­ing wine, gin­ger, gar­lic, honey, sesame oil and corn­starch.

On bak­ing sheet, toss to­gether chicken, broc­coli, car­rot, red pep­per and Sauce; toss to coat. Ar­range in sin­gle layer. Bake for 12 min­utes; flip chicken and veg­eta­bles. Add snap peas; bake un­til veg­eta­bles are ten­der and chicken is no longer pink in­side, 5 to 7 min­utes.

Sprin­kle with sesame seeds and cilantro (if us­ing). Serve with lime wedges (if us­ing).

PER SERV­ING about 280 cal, 32 g pro, 8 g to­tal fat (1 g sat. fat), 22 g carb (6 g di­etary fi­bre, 11 g sugar), 65 mg chol, 786 mg sodium, 956 mg potas­sium. % RDI: 8% cal­cium, 21% iron, 85% vit A, 263% vit C, 40% fo­late.

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