Some of the best recipes are born from a flop, a mishap, or a problem that you’re forced to solve. Enter: Making a stir-fry without stir-frying at all. Say what? One day when we were craving Chinese comfort food, my stovetop broke down (great timing, huh?)—so I improvised. I baked this baby in about forty minutes, and it turned out better than Chinese takeout! Ditch the idea of standing at a wok and frying your next Chinese meal. This one-pan wonder makes prep and cleanup a breeze.

Directions

Prepare the Chicken and Vegetable Stir Fry

1. Preheat the oven to 425 degrees Fahrenheit.

2. Coat the chicken with cornstarch, salt, and pepper (either shake it in a ziplock bag or toss it in a bowl). Set aside.

3. Spread the mixed vegetables and onion on a large sheet pan in a single layer. If they are piled too high, use two pans.

4. Toss the chicken stock, olive oil, tamari, maple syrup, garlic, ginger, and chile oil with the veggies (I like to do this with gloved hands to ensure even spreading).

5. Add the chicken to the pan, and gently toss it with the sauce, coating evenly.

6. Bake, uncovered, for 35 to 40 minutes or until the chicken is cooked through and the vegetables are tender and slightly browning on the edges. Check every now and again, and toss to ensure even cooking.

About

Recipe excerpted from Food You Want for the Life You Crave by Nealy Fischer, the Flexible Chef (De Capo Lifelong Books, 2019). Reproduced with permission.

Recipe tags

Asian cuisine Asian flavors Asian food Baked Boneless chicken Chicken Chicken and vegetables Chicken breast Chicken breasts Chicken cutlets Chicken stir fry Chicken stirfry Chili oil Chinese Chinese chicken Chinese food Complete meal ideas Food You Want for the Life You Crave Garlic Ginger Gluten free Healthy Kitchen tips and techniques Kosher Asian food Kosher chinese food Maple syrup Meal in one One sheet dinners Roasted vegetables Sheet pan Sheetpan Stir fry Tamari Vegetable stir fry Vegetables Weeknight dinner

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Sarah Zafir

3 years ago

Frozen vegetables Would this work with frozen vegetables?

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Oooo}mowed

Reply to Sarah Zafir

3 years ago

Definitely! Just make sure they are defrosted fully and drained before using.

Aviva Braun

1 year ago

Easy and delicious with hardly any cleanup!

rachel goldberg

1 year ago

Was Awesome!!!
Substituted soy sauce for tamari and sriracha for pepper oil!
What can I say- all the kids plus hubby gobbled it up!!!!!!!!!!!!!!!!
Thanks!!!!!!!!!!!!

rachel goldberg

1 year ago

Was Awesome!!!
Substituted soy sauce for tamari and sriracha for pepper oil!
What can I say- all the kids plus hubby gobbled it up!!!!!!!!!!!!!!!!

Rivka

3 years ago

what can i substitute for Tamari?

Raquel Admin

Admin

Reply to Rivka

3 years ago

Hi, you can substitute soy sauce or miso paste.

Lauren Orenstein

3 years ago

So so good!!!! I made this for dinner tonight. It’s so good & easy! Once everything is chopped & the sauce is distributed, it’s hands off – LOVE it! I added some more spice & substituted honey for the maple syrup, but I’ll try maple next time. Thanks so much for this delicious easy recipe!