This Asian Chicken with vegetables has all the flavors of a stir-fry but baked together in one pan.
Add your favorite vegetables and serve with rice/cauliflower rice or as a bowl for a delicious weeknight meal or lunch meal prep.
I cut my chicken into bite sized pieces for less cooking time. I also reserve half the sauce to drizzle over top before serving.
Sheet Pan Asian Chicken and Vegetables
1-2 lbs boneless, skinless chicken breasts, cut into strips or cubes
Vegetables such as: broccoli, bell pepper, zucchini, snap peas, cut into strips or small pieces
salt and pepper
1/2 cup soy sauce
1/4 cup rice wine vinegar or mirin
1 Tablespoon sesame oil
3-4 Tablespoons brown sugar or honey
2 -3 cloves garlic, minced or grated
1 teaspoon ginger, finely minced or grated
Optional: 1 teaspoon sriracha or chili sauce
Optional garnish: sesame seeds or green onions