Sheet Pan Stir Fry
Servings: 4

Honey Garlic Sauce:
1 tbsp cornstarch - or tapioca
1/2 cup coconut aminos - or gluten-free soy sauce, or tamari
1/4 cup honey - or maple syrup, more or less to taste, see notes
4 cloves garlic - minced
1 tsp toasted sesame oil

Chicken and Veggies:
1 medium red onion - 10 ounces, diced 1/4″
1 pound broccoli - 2-3 heads, cut into small florets, 4 cups
12 ounces carrots - thinly sliced, 2 cups, 4-6 carrots
1 red bell pepper - 8 ounces, diced into 1-inch pieces
1.5 pounds boneless skinless chicken thighs - 1 package, cut into 1-inch cubes

Preheat the oven to 450ºF and line two baking sheets with parchment paper. Trim any excess parchment paper to prevent the paper from burning.

Mix the cornstarch and coconut aminos/soy sauce until the cornstarch completely dissolves, and no lumps remain. Add the honey/ maple syrup, garlic, and sesame oil, mixing to combine.

Place the diced onion on the lined baking sheet. For the broccoli, cut the tops into 1/2"flor-1" florets, and place the florets on the baking sheet. Peel the broccoli stems and thinly slice them into 1/4" slices, and place them on the baking sheet.

Finish prepping the veggies and divide them evenly in a single layer between the two baking sheets.

Pour the sauce over the veggies evenly between the two baking sheets and toss to combine.

Bake for 10 minutes rotating the baking sheets halfway through if they're not on one level in your oven.

Remove the veggies from the oven and add the cubed-up chicken thighs. Toss to combine, spread the stir fry mixture out evenly, and cook until the chicken is done, 5-8 minutes. Rotate again if needed.

Serve immediately with your choice of side, we love to serve this with steamed rice.


Notes
For less salt, try using a low-sodium soy sauce. If you use coconut aminos you may need to add salt to your taste because it has way less sodium than soy sauce.

Add 1 tablespoon of minced ginger to the stir-fry sauce for a tasty variation.