Asian Stir-Fry Sheet-Pan Dinner

Name: Asian Stir-Fry Sheet-Pan Dinner
Prep time: 15 min
Total time: 35 min
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

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Prep Time: 15 minutes

Total: 35 minutes

Servings: 4

Author : Pillsbury Kitchens

Ingredients

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2 tablespoons packed brown sugar2 tablespoons soy sauce1 teaspoon freshly grated gingerroot2 to 3 teaspoons chile garlic sauce1 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 strips2 tablespoons chopped fresh cilantro leavesSliced green onions, if desired

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Instructions

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Step 1

Heat oven to 400°F. Spray 18x13-inch rimmed sheet pan with cooking spray.

Step 2

In 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.

Step 3

Add 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.

Step 4

Garnish with sliced green onions.