Sheet Pan Stir Fry

Who says the only way to make stir fry is to keep stirring at the stove? My kids love Asian flavors, and I love recipes that I can prep in advance and then just throw in the oven, (or have Hubs grill) when it is time for dinner. This is the perfect recipe for that. Marinate the chicken over night, do all the veggie prep and keep in a bag in the fridge till you are ready to cook.

Sheet Pan Stir Fry
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time
40 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
40 minutes
Sheet Pan Stir Fry
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time
40 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
40 minutes
Ingredients
  • 2 lbs chicken cutlets
  • 2 bok choy chopped
  • 3 cups brocolli florets
  • 2 yellow pepper chopped or whichever peppers you like
  • 1/4 cup KOKO Gochujang
  • 3 TBSP Honey
  • 3 cloves garlic crushed
  • 1/4 cup tamari or soy sauce
  • 2 TBSP rice wine vinegar
Servings: people
Instructions
  1. Combine gochujang, honey, garlic, tamari and vinegar until mixed well. Reserve ¼ cup of marinate for roasting veggies. Place cutlets in a zip loc bag, pour over marinade. Marinate chicken over night. Grill right before serving.
  2. Preheat oven to 425, spread veggies on a sheet pan, add 2 TBSP of olive oil to the reserved marinade. Pour marinade over the veggies and mix around. Roast for 40 minutes, or until the veggies get nice and caramelized.
  3. Serve over Basmati rice
Recipe Notes

KOKO makes a whole line of kosher Korean products. You can find them on Amazon and at specialty grocery stores.

Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *

Are you human? *