Ingredients
2
tablespoons packed brown sugar
2
tablespoons soy sauce
1
teaspoon freshly grated gingerroot
2
to 3 teaspoons chile garlic sauce
1
package (12 oz) fresh California stir-fry vegetable mix (carrots, snow peas and broccoli)
1
package (20 oz) boneless skinless chicken breasts, cut into 1/2-inch strips
2
tablespoons chopped fresh cilantro leaves
Sliced green onions, if desired
Preparation
Heat oven to 400°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
In medium bowl, mix brown sugar, soy sauce, gingerroot and chile garlic sauce. Add vegetables; toss to evenly coat. Using tongs, transfer to pan in single layer. Reserve remaining soy sauce mixture in bowl. Roast vegetables 10 minutes.
Add chicken to remaining soy sauce mixture in bowl; turn to coat. Add to pan with vegetables. Roast 10 to 12 minutes longer or until chicken is no longer pink in center and vegetables are fork-tender. Top with cilantro before serving.
Garnish with sliced green onions.
