Ingredients
1¼lbsboneless skinless chicken breastscut into bite-sized pieces
stir-fry sauce
½lbasparaguscut into bite-sized pieces
3cupsbroccoli florets
2cupsBrussels sprouts
1pcbell peppercored and sliced into bite-sized pieces
1red onionpeeled and thinly sliced
green onionsfor garnish
sesame seedstoasted, for garnish
⅓cupsoy sauce
3tbsprice wine vinegar
2tbspavocado oil or olive oil
1tbspoyster sauce
1tspblack pepper
1tspgarlic powder
1tspsesame oil
¼tspground ginger
Preparation
Heat oven to 425 degrees F. Grease a large baking sheet with cooking spray, and set aside.
Combine the chicken and stir-fry sauce together in a large bowl, and toss until combined. Refrigerate and let the chicken marinate while you chop the remaining veggies.
Once the veggies are ready, add them to the bowl with the chicken, and toss until the veggies are evenly coated with the sauce.
Turn the chicken and veggies out onto the prepared baking sheet, and spread them out so that they are in an even layer.
Bake for 14 to 16 minutes, stirring once halfway through until the chicken is cooked through and no longer pink inside
Whisk all ingredients together until combined to make the stir-fry sauce and top it with the chicken.
Remove from the oven and serve immediately.
