Sheet Pan Chicken Stir Fry

Heat the oven to 425° F and line a sheet pan with Reynolds Wrap^® Non-Stick Foil, dull side against the food to prevent burning of the sauce.

In a small saucepan over medium heat, whisk together the sauce ingredients. Heat until simmering and then cook for 2 minutes. Remove from the heat.

Toss the chicken, carrots, peppers and onions with the sauce and arrange them on the pan and set aside.

Bake for 15 minutes, then toss the broccoli, snow peas, mushrooms and bok choy in a little oil and salt and pepper and stir together with all ingredients on the pan. Cook another 8–12 minutes.

Meanwhile, soak the rice noodles in hot water, or heat stir fry noodles in a hot skillet per package instructions. Remove from the oven and serve over rice noodles or eat alone with chopped green onion.