Sassy Mama: Sheet Pan Chow Mein & Sauce

Sheet Pan Chow Mein

1. 2 cups broccoli florets
2. 2 carrots, peeled and sliced on diagonal
3. 3 cups chicken tenders, cut into chunks
4. 1 box (approx. 9 ounces) flat Thai or Asian lo mein noodles
5. 2 cups peppers, sliced (any color)
6. 1 cup snow peas
7. 1 cup mushrooms, sliced
8. Olive oil
9. Sesame oil

Sauce:

1. 1 cup stir fry sauce
2. 1 teaspoon sesame oil
3. 1/2 teaspoon minced ginger
4. 1/2 teaspoon minced garlic

Preheat oven to 425 degrees and line a large baking sheet with parchment paper.

Toss the chicken, broccoli and carrots with olive oil just to coat in a bowl and place on the baking sheet. Sprinkle with a pinch of salt. Cook for 10 minutes in the oven. 

While the veggies and chicken are cooking bring a medium sized saucepan filled with water to a boil and cook noodles according to package instructions. Drain immediately and set aside.

Now do the same “olive oil toss” with the rest of the veggies and add to the oven with the chicken/veggie mixture from before. Cook in the oven for 4 minutes. Remove veggies from the oven and slide them to one side of the pan. Add the cooked and drained noodles to the pan and drizzle with additional sesame oil. Bake in the oven for 15 minutes or until noodles get a toasty brown color. Noodles will be 1/2 crunchy and soft. That is perfect. 

While noodles are cooking whisk together the sauce ingredients in a small bowl. Once the pan is removed from the oven toss the ingredients together with the sauce. Serve with sliced green onions and sesame seeds as a garnish. Enjoy!

**If you choose to use frozen veggies make sure to increase cooking time as veggies will have to thaw and water will have to evaporate before advancing to the next step.***