Welcome to my latest obsession. If I had to pick my most used kitchen appliance, I’d probably say it has always been my beloved slow cooker. You can just throw a bunch of ingredients in and the slow cooker magically turns it into a deliciously tasty meal.
Not that I’ll be retiring my crock pot anytime soon, but I have recently discovered sheet pan meals and OMG WHERE HAVE YOU BEEN ALL MY LIFE YOU MINX?!
Last week, I likened sheet pan meals to little black dresses when I shared my Sheet Pan Dinner: Salmon with Lemon and Roasted Vegetables. They really are so effortless but seem so pulled together- I am a sheet pan convert! Look out, I may be knocking on your door proselytizing the goodness that are sheet pan meals. Sidenote: I was showing my mom a picture of this a few days ago and telling her about Sheet Pan Dinners like a good little food missionary and she asked if I was saying sheet pan or “sheep pan”. Yeah mom, I’m saying “Sheep Pan Dinner.” Goofball.
This particular meal was born out of the desire to have some sort of stir fry chicken loaded up with vegetables, but my last stir fry experiment was a disaster. I really need to start posting some failed recipes because when they’re bad, they’re BAD you guys. I love the simple ingredients in this- you don’t have to have a ton of asian ingredients in your fridge to make this delicious, and if you don’t have fresh ginger, you can totally use ground ginger. Prepare to have your mind blown by the delicious simplicity and ease of this recipe!