Scale

Chicken and Veggies Stir-Fry Ingredients:

1.25 pounds boneless skinless chicken breasts, cut into bite-sized pieces

1 batch stir-fry sauce (see below)

½ pound asparagus, cut into bite-sized pieces

3 cups broccoli florets

2 cups Brussels sprouts, halved (ends trimmed)

1 bell pepper, sliced into bite-sized pieces

1 small red onion, thinly sliced

Optional: thinly sliced green onions and toasted sesame seeds for garnish

Stir-Fry Sauce Ingredients:

⅓ cup soy sauce

3 tablespoons rice wine vinegar

2 tablespoons avocado oil or olive oil

1 tablespoon oyster sauce

1 teaspoon freshly cracked black pepper

1 teaspoon garlic powder

1 teaspoon sesame oil

¼ teaspoon ground ginger

Preheat Oven: Heat oven to 425°F. Grease a large baking sheet with cooking spray and set aside.
Marinate Chicken: Toss chicken with stir-fry sauce in a large bowl. Let marinate while chopping vegetables, or refrigerate up to 8 hours.
Combine Veggies: Add asparagus, broccoli, Brussels sprouts, bell pepper, and onion to the bowl with chicken. Toss until coated evenly in sauce.
Bake: Spread chicken and vegetables in a single layer on the prepared baking sheet. Bake for 14–16 minutes, stirring once halfway through. Cook until chicken is no longer pink inside.
Serve: Remove from oven. Garnish with sesame seeds and green onions if desired. Serve immediately with rice or noodles.