Baked Asian Chicken Stir Fry

I love how easy sheet pan recipes are! This looks great


  • Two 8-oz. raw boneless skinless chicken breast cutlets, pounded to an even thickness
  • 1/8 tsp. each salt and black pepper
  • 1/8 tsp. garlic powder
  • 1 cup snap peas
  • 1 cup sliced bell pepper
  • 1/2 cup sliced leeks or diced scallions
  • 1/2 cup mushrooms
  • 2 tsp. sesame oil1
  • 1/2 Tbsp. lite/reduced-sodium soy sauce
  • 1 tsp sweet Asian chili sauce
  • 1/4 tsp. crushed ginger


  1. Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.
  2. Season chicken with salt, black pepper, and garlic powder.
  3. Place on the baking sheet.Place veggies in a large bowl.
  4. Drizzle with oil and 1/2 tbsp. soy sauce, and toss to coat.
  5. Add veggies to the sheet, surrounding the chicken.
  6. Bake for 10 minutes.Flip chicken and veggies.
  7. Bake until chicken is cooked through and veggies have softened and lightly browned, about10 more minutes.


  1. Meanwhile, to make the sauce, place remaining 1/2 tbsp. soy sauce in a small bowl.
  2. Add chili sauce, ginger, and 1tbsp. water. Mix well.
  3. Serve veggies and chicken drizzled with sauce.
  4. Pictured with carrots, not on plan and broccoli which you can substitute for snow peas.

YIELDS: 2 Servings

PER SERVING: Per serving 1 leaner, 1 healthy fat, 3 condiments, 3 green

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