Gather up some boneless chicken, fresh mushrooms, baby carrots and snap peas and get ready for a Sheet-Pan Chicken 'Stir-Fry.' Our delicious Sheet-Pan Chicken 'Stir-Fry' is light on prep, but big on flavor!
What You Need
Original recipe yields 6 servings
2 Tbsp. KRAFT Zesty Lime Vinaigrette Dressing
2 Tbsp. lite soy sauce
1/2 lb. fresh mushrooms, quartered
2 cups baby carrots, cut lengthwise in half
1 lb. boneless skinless chicken thighs, cut into bite-size pieces
2 cups sugar snap peas, trimmed
2 cups instant brown rice, uncooked
1/4 cup HEINZ Tomato Ketchup
1/4 cup KRAFT Asian Toasted Sesame Dressing
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Let's Make It
Heat oven to 450°F.
Mix lime vinaigrette dressing and soy sauce until blended. Pour 2 Tbsp. dressing mixture over mushrooms and carrots in medium bowl; mix lightly. Toss chicken with remaining dressing mixture in separate bowl.
Cover rimmed baking sheet with foil; spray with cooking spray. Spread chicken onto 1/3 of the prepared baking sheet, then spread mushrooms and carrots over remaining side of baking sheet.
Bake 28 min., adding snow peas to vegetable-covered side of baking sheet for the last 8 min. After 15 min. prepare rice as directed on package.
Combine chicken and vegetable mixture in serving dish. Add ketchup and sesame dressing; mix lightly. Serve with rice.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 36g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.