My love of 9×13 pans is well-known. But I have a new love: the sheet pan. It is the perfect size for making a package of English muffins’ worth of mini pizzas. It is perfect for the red velvet sheet cake.
Recently, on the Pinteresting half of the Pinteresting Blogosphere, I discovered several interesting things that require that oh-so-versatile unsung hero in the kitchen. Several that will make their way to Meal Plan Monday posts in the months to come.
The first that caught my eye (although it actually came about as a Google search for stir fries for oyster sauce–I accidentally picked up oyster sauce at Aldi thinking it was fish sauce for another recipe that has still not been made) was this sheet pan stir fry. I was really excited when I saw it used Sriracha, as well (another Aldi purchase for a recipe that used a miniscule amount of it). And anything that uses sesame oil HAS to be yummers.
So, after a few meal plan misses, I made it Saturday. And it was totally awesome. I did, however, change some things up (Insert eye roll by family members and longtime readers who know this quirk of mine). If you follow along with the link above, you can see below how my plans changed to create this delicious melange of flavors:
Sheet Pan Asian Stir Fry (Adapted from this site)
1 pound chicken breasts, cut into 1/2-3/4 inch chunks
15 or so baby carrots cut 1/4 inch thick on the bias
1 pound frozen broccoli florets
3 ribs celery, cut 1/4-1/2 inch thick on the bias
1 orange bell pepper, cut into thin strips
1 yellow bell pepper cut into thin strips
3 T reduced-sodium soy sauce
2 T oyster sauce
1 T rice wine vinegar
1 T brown sugar, packed
1 t ground ginger
1 t garlic powder
1 t sesame oil
1 t cornstarch
1 t Sriracha
Preheat the oven to 425 degrees. (Note: If baking egg rolls, make sure they are the ones that bake at 425 so that you can cook the stir fry and the egg rolls at the same time.) Combine the last nine ingredients in a small bowl, whisking them together to break up the lumps of powdery substances.
Line a sheet pan with heavy duty aluminum foil. Toss together the remaining ingredients until well combined. Drizzle with the sauce and toss to incorporate the sauce.
Bake for 18 minutes. Serve over fresh and hot rice with an egg roll (or two if you are feeling particularly decadent) on the side. In the picture above, I drizzled mine with a bit more oyster sauce and a bit more sriracha. Yummers!
What is your favorite use for a sheet pan?