Sheet Pan Chicken and Veggie "Stir Fry"

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  Chicken Breast, Boneless Skinless(567g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Asparagus(227g)
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  Broccoli(720g)
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  Brussels Sprouts(480g)
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  Bell Pepper
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  Yellow Onion
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  Optional: Thinly-Sliced Green Onions And Toasted Sesame Seeds, For Garnish
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  Soy Sauce, Low Sodium(80g)
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  Vinegar, Rice(45g)
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  Avocado oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Oyster sauce(15g)
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  1 teaspoon freshly-cracked black pepper
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  Garlic powder(5g)
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  Sesame Oil, Toasted(5g)
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  Ginger, Fresh Root(1g)

Instructions

1. 1Mince the fresh ginger and garlic, then whisk together with the low sodium soy sauce, rice vinegar, oyster sauce, and toasted sesame oil in a large bowl until combined.
2. 2Cut the chicken breast into bite-sized pieces, add to the sauce, and toss until evenly coated. Let marinate at room temperature for 10 minutes, or refrigerate in a sealed container for up to 8 hours for maximum flavor.
3. 3While the chicken marinates, chop the asparagus into 2-inch pieces, cut the broccoli florets into bite-sized pieces, halve the brussels sprouts, dice the bell pepper, and slice the onion into thin strips.
4. 4Add all the chopped vegetables to the bowl with the marinated chicken, drizzle with avocado oil, and toss until everything is evenly coated with sauce.
5. 5Heat a large skillet or wok over medium-high heat for 2 minutes until hot. Add the chicken and vegetable mixture and cook for 10–12 minutes, stirring frequently, until the chicken is cooked through with no pink remaining inside and the vegetables are tender-crisp with lightly caramelized edges.
6. 6Remove from heat and divide evenly into 6 airtight containers while hot. Allow to cool to room temperature before sealing and refrigerating.