This Stir Fry is a super easy weeknight dinner that packs a flavor and veggie punch!
Honey Garlic Sauce:
- 1 Tablespoon tapioca starch, or cornstarch
- 1/2 cup coconut aminos, or gluten free soy sauce
- 1/4 cup maple syrup, or honey, see notes
- 4 cloves garlic, minced
Chicken and Veggies:
- 1 medium onion, 10 ounces, diced 1/4″
- 3 heads broccoli, 1 pound
- 4–6 carrots, 12 ounces
- 1 red bell pepper, 8 ounces
- 1 pkg boneless skinless chicken thighs, 1 1/2 pounds, cut into 1“-2” pieces
- Preheat the oven to 450ºF and line two baking sheets with parchment paper.
- Mix together the cornstarch and soy sauce until the cornstarch completely dissolves, and no lumps remain. Add the maple syrup or honey and garlic, mixing to combine.
- Place the diced onion on the lined baking sheet. For the broccoli, cut the tops into 1/2″-1″ florets, and place the florets on the baking sheet. Using a vegetable peeler, peel the tough outer layer aways from the broccoli stems. Thinly slice the stems into 1/4″ slices, and place them on the baking sheet.
- Peel the carrots and thinly slice them into 1/4″ rounds, then add them to the baking sheet. Core the bell pepper and cut it in half. Remove the seeds and slice it into 1/4″ strips lengthwise, then cut the strips in half crosswise. Divide the prepped veggies between the baking sheets along with the cut up chicken pieces, spreading everything evenly. Stir the sauce again to make sure the cornstarch hasn’t settled to the bottom before pouring it evenly over both sheet pans of chicken and veggies.
- Place one baking sheet in the oven and bake for 10-15 minutes, or until the chicken is no longer pink and the veggies are crisp tender. Stir once during the cooking time to make sure everything is coated in sauce. After the first pan is done, repeat with the second sheet pan, you can cook both at once but you’ll need to rotate them in the oven halfway through the cooking time.
- Serve immediately with your choice of side, we love to serve this with steamed rice.
You can use honey to be authentically a ‘honey garlic sauce’ but I’ve taken to using maple syrup because it mixes together so well into the sauce without having to melt it first. Also if you use coconut aminos you don’t really need extra sweetener as it’s much sweeter than soy sauce.
The nutritional information was calculated for 4 servings.
- Category: Chicken
- Method: Oven
- Cuisine: Asian
Keywords: Sheet Pan Dinner, Paleo, Gluten Free, Dairy Free, Stir Fry, Chicken