So much flavor, quick and easy.
Serve over or with Basmati Rice.
4 boneless, skinless chicken breasts, cut into 1-inch chunks
2 carrots, cut diagonally into ½-inch thick slices
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
3 c. broccoli florets
1 c. snow peas or sugar snap peas
¼ - ½ t. red pepper flakes, optional
1 t. sesame seeds
2-3 green onions, thinly sliced (garnish)
Cooked basmati rice, for 6 servings
3 Tbls. reduced sodium soy sauce
2 Tbls. oyster sauce
1 Tbls. rice wine vinegar
1 Tbls. brown sugar, packed
1 Tbls freshly grated ginger
2-3 large garlic cloves, minced
1 t. sesame oil
1 t. cornstarch
1 t. Sriracha, optional
Preheat oven to 425 degrees. Lightly oil a large baking sheet or coat with nonstick spray.
In a small bowl, whisk together soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, garlic, sesame oil, cornstarch and Sriracha, if using; set aside.
Place chicken, carrots and bell peppers in a single layer onto the prepared baking sheet. Stir in soy sauce mixture and gently toss to combine.
Place pan in oven and bake for 16-18 minutes, or until chicken is cooked through. Stir in broccoli and snow peas (or sugar snap peas) during the last 7-10 minutes of cooking time. Sprinkle with sesame seeds, and If using, add red pepper flakes at this time.
Serve immediately, garnished with green onions.
Serve with or over basmati rice.