Sheet Pan Chicken Stir Fry Recipes

Steps:

• In 1-quart saucepan, heat 1 1/2 cups water to boiling over high heat. Stir in rice; return to boiling. Reduce heat to low; cover and simmer 5 minutes. Remove from heat. Let stand covered 5 minutes; fluff with fork and let cool slightly.
• Meanwhile, in small bowl, mix sauce ingredients until smooth; set aside.
• In 12-inch nonstick skillet, heat oil over medium-high heat. Add onions and garlic; cook 1 minute, stirring frequently. Add bell peppers; cook about 5 minutes, stirring frequently, until softened. Add shrimp and tomatoes; cook 3 to 5 minutes, stirring frequently, until shrimp are pink and peppers are crisp-tender.
• Stir sauce into shrimp mixture. Heat to boiling; cook and stir until sauce is thickened. Serve over rice.

Steps:

• 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.