This easy weeknight dinner has all the flavors of a stir-fry, but it is even easier to make since everything gets baked on one sheet pan.
Swap options: If you don't have oyster sauce you can use soy sauce mixed with just a little honey instead.
- 1½ pounds chicken, cut into 1-inch pieces
- 2 heads baby bok choy, halved lengthwise
- 1/4 cup oyster sauce
- 2 tablespoons rice vinegar
- 1 tablespoon miso paste
- 1 tablespoon water
- 1 tablespoon sesame oil
- Kosher salt
- 1 red bell pepper, seeded and cut into rings
- 3 ounces shiitake mushrooms, thinly sliced
- 4 scallions, thinly sliced
- 2 tablespoons sesame seeds (optional)
1. Preheat the oven to 400°F. Line a rimmed half sheet pan (about 11-by 17-inches) with foil or parchment. Place the chicken and the bok choy on the pan in a single layer.
2. In a bowl, whisk together the oyster sauce, vinegar, miso, and water until smooth. Brush the chicken pieces evenly with 2 tablespoons of the mixture. Rub the bok choy with sesame oil and season each half with a pinch of salt. Toss the bell pepper, mushrooms and scallions in the remaining sauce and place over the chicken.
3. Transfer pan to the oven for 10 to 12 minutes or until chicken is cooked through. Sprinkle with sesame seeds if desired.