Stir-fry just got even easier with this super-simple sheet-pan dinner recipe that requires almost no effort but is still full of sweet and spicy Asian flavors.
Asian Stir-Fry Sheet-Pan Dinner
- Prep Time 15 min
- Total 35 min
- Ingredients 8
- Servings 4
Ingredients
- 2 tablespoons packed brown sugar
- 2 tablespoons soy sauce
- 1 teaspoon freshly grated gingerroot
- 2 to 3 teaspoons chile garlic sauce
- 1 package (12 oz) fresh California stir-fry vegetable mix (carrots, snow peas and broccoli)
- 1 package (20 oz) boneless skinless chicken breasts, cut into 1/2-inch strips
- 2 tablespoons chopped fresh cilantro leaves
- Sliced green onions, if desired
Instructions
-
Step1Heat oven to 400°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
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Step2In medium bowl, mix brown sugar, soy sauce, gingerroot and chile garlic sauce. Add vegetables; toss to evenly coat. Using tongs, transfer to pan in single layer. Reserve remaining soy sauce mixture in bowl. Roast vegetables 10 minutes.
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Step3Add chicken to remaining soy sauce mixture in bowl; turn to coat. Add to pan with vegetables. Roast 10 to 12 minutes longer or until chicken is no longer pink in center and vegetables are fork-tender. Top with cilantro before serving.
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Step4Garnish with sliced green onions.
Nutrition
240
Calories
5g
Total Fat
34g
Protein
14g
Total Carbohydrate
10g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 240
- Calories from Fat
- 45
- Total Fat
- 5g
- 8%
- Saturated Fat
- 1 1/2g
- 7%
- Trans Fat
- 0g
- Cholesterol
- 90mg
- 29%
- Sodium
- 560mg
- 23%
- Potassium
- 540mg
- 15%
- Total Carbohydrate
- 14g
- 5%
- Dietary Fiber
- 2g
- 9%
- Sugars
- 10g
- Protein
- 34g
% Daily Value*:
- Vitamin A
- 110%
- 110%
- Vitamin C
- 35%
- 35%
- Calcium
- 6%
- 6%
- Iron
- 10%
- 10%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
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Pillsbury Kitchens
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