Baking Sheet Teriyaki Stir-Fry and Zucchini Noodles

This is a quick, easy, one pan dinner.  Serve this over zucchini noodles or rice.  This is easy to make ahead of time and can be done in 30 minutes.  Our Hawaiian Luau Teriyaki adds a sweet pineapple flavor and smells delicious while baking.

Stir Fry

4 carrots peeled and cut on the diagonal

2 handfuls broccoli florets

1 large bell pepper sliced

5 chicken thighs cut into chunks

2 green onions sliced for garnish

1/2 cup Kelis Hawaiian Luau Teriyaki Sauce plus more for serving

Preheat oven to 425 degrees

On a baking sheet (cover with foil for easy clean up) spread carrots, peppers, and chicken drizzle with sauce saving enough for the broccoli. Mix so sauce evenly covers. Bake for 10 minutes.  Stir.  Add broccoli drizzle with remaining sauce stir.  Bake for another 10 minutes until veggies are soft and chicken is done.

Serve over zucchini noodles with additional drizzle of sauce and garnish with green onions.

Zucchini Noodles

3 small zucchini spiralized or julienned

Preheat oven to 200 degrees.  Squeeze the noodles to remove some of the water. Cover a baking sheet with paper towels to absorb the water from the zucchini.  Spread the noodles evenly on the paper towel and sprinkle with salt.  This will sweat the noodles and remove some water.

Bake for 20-30 minutes.  Remove from oven and transfer to a plate with fresh towels.  Let rest.

You can make the noodles ahead of time or while they are baking prep the stir fry.