I’ve mentioned in the past how stir fries kind of stress me out. They require a certain amount of speed and some grace, and all of that tossing and stirring and shaking is a little too much for this spastic human. I inevitably end up sweaty and stressed, with cramping wrists and water at the bottom of my wok, none of which is ideal.
But stir fries are a delicious way to eat LOTS of vegetables, and therefore something that I should be making far more often. Thankfully, I had a rare “AHA” moment while running the other day. (Usually my thoughts ping pong between “when is this over?” and “what unhealthy things can I eat when I’m done,” never “how can I consume more vegetables?”) But as I climbed yet another hill in Central Park, I thought to myself I throw most of my other dinners on a sheet pan — why not take that tactic here?
Roasting the “stir fry” takes a wee-bit longer than the traditional route, but since it’s so hands-off, it frees up your time for rice- or quinoa-making, post-gym showering or whatever you might do with a free half-hour. And who doesn’t love a free half-hour?
PLUS, let’s talk about this marinade. Both the chicken and the vegetables take a dive in all of my favorite things: ginger, garlic, chili-garlic sauce, toasted sesame oil, rice wine vinegar and soy sauce. It’s spicy, salty, umami heaven. Veggies-wise, I used a mix of broccoli, mushrooms, bell peppers and carrots, but you can use whatever you like: snow peas, Brussels sprouts, baby corn, sliced onions, etc. Just make sure your vegetables are cut so that they cook in the 30-minute time frame.
Needless to say, this “stir fry” was a big hit flavor-wise, and the convenience can’t be beat. Get ready for sheet-pan stir fry everything, because I’m OBSESSED. …