This recipe for Chicken Stir-Fry Sheet Pan Meal on Kalyn's Kitchen looked tempting and quick to put together. Prep took all of 5 minutes. I made a few changes in the recipe and loved the results. So did the Mister, whose commute generally puts him on the doorstep around 8pm with an appetitie.
Quick Chicken Veggie One-Dish Bake
2 lbs. skinless boneless chicken thighs, cut into large chunks
2-3 red bell peppers, sliced lengthwise
1/2 lb. asparagus, stalks cut in half
for the sauce:
1/3 c. Bragg's Liquid Aminos (available at our local natural food store)
1 T maple syrup
1/2 t garlic powder
1/4 t onion powder
2 T black sesame seeds (I added some white sesame seeds too)
- In a 9" x 13" glass baking dish or something comparable, distribute the chicken thighs.
- Add the veggies on top.
- Mix the remainder of the ingredients and pour the sauce over the whole thing.
- Bake at 375 degrees, uncovered. Check occasionally to make sure everyting is baking evenly and use your tongs to mix it up so both the meat and the veggies have a chance to simmer in that sauce.
- Here's the critical part: bake it until the chicken is done and the veggies are al dente. I guesstimate around 30 minutes. I admit, I did not time it.