Name: Sheet Pan Chicken Stir-Fry with Broccoli and Carrots
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: American-Chinese
Ingredients: 600g (1.3 lbs) boneless, skinless chicken thighs, trimmed of excess fat and cut into 1-inch (2.5 cm) pieces; 400g (14 oz) broccoli florets, cut into bite-sized pieces; 200g (7 oz) carrots, peeled and sliced diagonally 1/4-inch (6 mm) thick; 2 tablespoons (30ml) neutral oil (such as canola, grapeseed, or avocado oil), plus more for sheet pan; 1 teaspoon (6g) Diamond Crystal kosher salt (or 1/2 teaspoon fine sea salt); 1/2 teaspoon (1g) freshly ground black pepper; 1/4 cup (60ml) low-sodium soy sauce; 1 tablespoon (15ml) toasted sesame oil; 1 tablespoon (15ml) honey or maple syrup; 1 tablespoon (15ml) unseasoned rice vinegar; 1 teaspoon (5g) fresh ginger, finely grated; 2 cloves garlic, minced (about 1 teaspoon / 5g); 1 teaspoon (3g) cornstarch; 1 tablespoon (15ml) water; 2 teaspoons toasted sesame seeds, for garnish; 2 scallions, thinly sliced, for garnish

Magic Sous

Sheet Pan Chicken Stir-Fry with Broccoli and Carrots — Magic Sous