Sheet Pan Chicken and Veggie Stir Fry

• 1.25 lbs. chicken cut into bite-sized pieces
• 1 batch stir-fry sauce (see below)
• 1/2 pound asparagus, cut into bite-sized pieces
• 3 cups broccoli florets
• 2 cups brussels sprouts, halved (with ends trimmed off)
• 1 bell pepper, cored and sliced into bite-sized pieces
• 1 small red onion, peeled and thinly sliced
• Stir fry sauce
• 1/3 cup soy sauce
• 3 tablespoons rice wine vinegar
• 2 tablespoons avocado oil or olive oil
• 1 tablespoon oyster sauce
• 1 teaspoon freshly-cracked black pepper
• 1 teaspoon garlic powder
• 1 teaspoon sesame oil
• 1/4 teaspoon ground ginger

• Heat oven to 425°f.
• Grease pan
• Wisk sauce ingredients together
• Toss all in bowl
• Spread all so that they are in an even layer.
• Bake for 14-16 minutes, stirring once halfway through.