Sheet Pan Chicken Stir Fry
3 boneless, skinless chicken breasts, cut into equal chunks
1 head of broccoli, about 2 cups, chopped
1 red pepper, sliced
1 onion, sliced
3 tbsp tamari (or soy sauce)
1 tsp corn starch
3 garlic cloves, minced (I used the jarred kind)
1 tbsp rice wine vinegar
1 tbsp brown sugar (or honey)
1 tsp sesame oil
1 tsp ginger
dash of red pepper flakes (optional)
Preheat oven to 425 degrees.
Spray a sheet pan with cooking spray.
Whisk together all sauce ingredients until well combined.
Place chicken in the sauce and let it marinate for a few minutes while you chop the peppers, broccoli and onions.
Add vegetables, chicken and sauce to sheet pan and toss well so veggies are covered in sauce.
Cook in preheated oven for about 16-20 minutes. Toss once halfway through.