Sheet Pan Chicken Fried Rice
Description
There’s really a lot to love about sheet-pan dinners. As a category, these recipes tend to be pretty hands-off, easy to assemble, and have minimal clean-up. When the day has been busy or I just don’t want to have to fuss over the stove, sheet pan recipes are my go-tos. While dinner roasts in the oven, the table can be set, a DuoLingo streak can be managed, or a cocktail can be mixed. If I am feeling industrious, I can quickly clean up the cutting board and any bowls I may have used.
Ingredients
- 3 tablespoons toasted sesame oil, divided, plus more for drizzling
- 2 tablespoons low-sodium soy sauce, plus more for drizzling
- 1 tablespoon honey
- 2 teaspoons finely chopped ginger
- kosher salt
- freshly ground black pepper
- 1 1/4 pounds (1 package) perdue fresh cuts diced chicken breast
- 1 head broccoli, cut into florets
- 1 bell pepper, cut into 1-inch pieces
- 4 cups cooked, cooled jasmine rice, preferably leftover
- 2 scallions, trimmed and thinly sliced
- toasted sesame seeds, for serving
- scrambled egg, for serving (optional)
- sriracha sauce, and/or chili crisp, for serving (optional)
Directions
- 3 tablespoons toasted sesame oil, divided, plus more for drizzling
- 2 tablespoons low-sodium soy sauce, plus more for drizzling
- 1 tablespoon honey
- 2 teaspoons finely chopped ginger
- Kosher salt
- Freshly ground black pepper
- 1 1/4 pounds (1 package) Perdue Fresh Cuts Diced Chicken Breast
- 1 head broccoli, cut into florets
- 1 bell pepper, cut into 1-inch pieces
- 4 cups cooked, cooled jasmine rice, preferably leftover
- 2 scallions, trimmed and thinly sliced
- Toasted sesame seeds, for serving
- Scrambled egg, for serving (optional)
- Sriracha sauce, and/or chili crisp, for serving (optional)
