Ritzy Chicken and Vegetable Casserole

Prep time: 15 minutes | Cook time: 15 minutes | Serves 4

4 boneless and skinless chicken breasts, cut into cubes

2 carrots, sliced

1 yellow bell pepper, cut into strips

1 red bell pepper, cut into strips

15 ounces (425 g) broccoli florets

1 cup snow peas

1 scallion, sliced

Cooking spray

Sauce:

1 teaspoon Sriracha

3 tablespoons soy sauce

2 tablespoons oyster sauce

1 tablespoon rice wine vinegar

1 teaspoon cornstarch

1 tablespoon grated ginger

2 garlic cloves, minced

1 teaspoon sesame oil

1 tablespoon brown sugar

1. Spritz the baking pan with cooking spray.
2. Combine the chicken, carrot, and bell peppers in a large bowl. Stir to mix well.
3. Combine the ingredients for the sauce in a separate bowl. Stir to mix well.
4. Pour the chicken mixture into the baking pan, then pour the sauce over. Stir to coat well.
5. Slide the baking pan into Rack Position 1, select Convection Bake, set temperature to 370ºF (188ºC) and set time to 13 minutes.
6. Add the broccoli and snow peas to the pan halfway through.
7. When cooking is complete, the vegetables should be tender.
8. Remove from the oven and sprinkle with sliced scallion before serving.