Sheet Pan Stir-Fry

Recipe

Main Dish
Sheet Pan Stir-Fry

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User Rating

4.09 out of 5 stars
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22 ratings

Recipe Data

4
Servings
10min
Prep
30min
Total

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    Description

    Combine Hy-Vee Short Cuts with chicken and bottled orange-ginger sauce for a quick and easy dinner.

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    Hy-Vee nonstick cooking spray, for greasing
    1(1 lb) pkg. boneless, skinless chicken tenders
    1 tbsp.Hy-Vee Select extra-light olive oil
    2 tbsp.Hy-Vee paprika
    1 tbsp.Hy-Vee garlic powder
    Hy-Vee salt and black pepper, to taste
    2(1 lb) pkgs. Hy-Vee Short Cuts stir-fry vegetables
    c.bottled orange-ginger sauce
    2 c.brown rice, cooked
    1 tsp.sesame seeds
    ¼ c.green onions, chopped, plus additional for garnish

    Things To Grab

    • Rimmed baking pan
    • Silicone pastry brush
    • Meat thermometer

    Directions

    1. Preheat oven to 450 degrees. Spray a rimmed baking pan with nonstick spray. Place chicken in pan and brush with oil. Season with paprika, garlic powder, salt and pepper.
    2. Arrange vegetables in pan next to chicken. Brush orange-ginger sauce over chicken and vegetables. Roast for 14 to 16 minutes or until chicken is done (165 degrees), turning occasionally.

      Hyvee Culinary Expert Tip
      Hy-Vee Short Cuts to the rescue! Find pre-chopped vegetables and fruits in your Hy-Vee produce department.
      Hy-Vee Seasons Magazine
    3. Serve chicken and vegetables over brown rice. Sprinkle with sesame seeds and chopped green onions. If desired, garnish with additional green onion tops.

    Nutrition facts

    Servings

    400 Calories per serving

    Amounts Per Serving

    • Total Fat: 7g
    • Cholesterol: 55mg
    • Sodium: 350mg
    • Total Carbohydrates: 52g
    • Protein: 34g

    Daily Values

    0%
    Vitamin A 240%
    0%
    Vitamin C 160%
    0%
    Iron 30%
    0%
    Calcium 8%

    Recipe Source:

    August Seasons 2017.