Sheetpan Chicken “Stir-fry"

Sheetpan Chicken “Stir-fry" - Living with Ivey

Description

The flavor of a stir fry, but half the hassle. Typically loaded with sugar, gluten and corn starch, I’ve made this with zero refined sugar, gluten free and cooked in 1 sheetpan. And you can have dinner on the table in 30 minutes!

Ingredients

  • chicken thighs (I use bone in and skin on, but you can use boneless and skinless - you can also use 2 chicken breasts, halved or butterflied)
  • onion (yellow, white, red, whatever ya got!)
  • cups green beans (a 12oz bag)
  • pint shiitake mushrooms (or baby portobellos, or any little shroom you fancy)
  • bell pepper
  • head of broccoli
  • tbsp coconut aminos
  • tbsp rice vinegar
  • tsp honey
  • tbsp grated ginger
  • tbsp chopped garlic (3 cloves)
  • tbsp toasted sesame oil

Instructions

  • Chop the pepper, onion, broccoli and mushrooms (green beans can be left unchopped)
  • Whisk together your marinade in a large bowl and toss with the veggies 
  • Pat dry your chicken with paper towels and salt and pepper it
  • I sear my chicken first in a cast iron pan for 5 minutes (optional)
  • 1 tsp toasted sesame oil over high heat
  • Arrange your chicken thighs on a parchment lined baking sheet 
  • Place vegetables around your chicken
  • Bake at 400° for 20 minutes
  • Garnish with chopped green onion, cilantro and toasted sesame seeds.

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.