Kung Pao Chicken Sheet Pan Style
Another #fakeouttakeout dinner that will make you excited to feed your kids.
Super easy and really delicious.
I love mixing my @pardesfarms frozen Stir Fry Vegetable bag with bigger chunks of raw veggies. Because when they bake in the oven you get the perfect mixture of melt in your mouth texture with big chunky bites – truly a winner 🙏🏻
Ingredients
For the Chicken Marinate
1-2 lbs chicken strips
1 tbsp avocado oil
3 tbsp soy sauce
1/4 cup sweet teriyaki sauce
2 tbsp honey
2 tbsp. Sesame oil
2 tbsp. Dried garlic chips or minced garlic
1/2 tbsp. Chicken bullion cube or chicken less spice
2 tsp. Onion salt
1 tbsp. Corn starch
1 bag @pardesfarm stir fry vegetable bag, defrosted
1 small red onion, chopped into chunky pieces
1 large red & yellow pepper, chopped into bite size chunks
2 tbsp. Soy sauce
1 tsp. Onion salt
Instructions
Mix everything needed for the chicken marinate together in a large bowl and let sit for 15 minutes
On a large baking sheet lined with parchment paper, add a little oil.
Then dump the frozen veggies and the raw veggies onto the tray.
Add the soy sauce and the onion salt and mix together. And spread out onto the tray.
Then add the chicken with all the marinate on top.
Cover with parchment paper and then foil and bake on 375F for 25 – 30 minutes.
Serve over rice and garnish with chopped cashews or peanuts and some fresh green scallions