SHEET PAN CHICKEN & BROCCOLI STIR-FRY
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.