Save A vibrant, quick-cooking one-pan meal featuring tender chicken and crisp vegetables tossed in a savory stir-fry sauce—ready in less time than delivery.
This quick sheet pan chicken stir fry has become a family favorite for busy weeknights and is so easy to prepare.
Ingredients
- Chicken: 1 ½ lbs (680 g) boneless, skinless chicken breasts or thighs, cut into 1 inch pieces
- Vegetables: 1 red bell pepper sliced into strips, 1 yellow bell pepper sliced into strips, 1 medium broccoli crown cut into florets, 1 medium red onion sliced, 1 cup (150 g) sugar snap peas trimmed, 2 medium carrots sliced on the bias
- Stir Fry Sauce: ⅓ cup (80 ml) low sodium soy sauce (or tamari for gluten free), 2 tbsp honey or maple syrup, 2 tbsp rice vinegar, 1 tbsp sesame oil, 2 cloves garlic minced, 1 tbsp fresh ginger grated, 1 tbsp cornstarch, ¼ tsp crushed red pepper flakes (optional)
- Garnishes: 2 tbsp toasted sesame seeds, 2 tbsp sliced green onions
Instructions
- Step 1:
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil.
- Step 2:
- Arrange chicken and all vegetables in an even layer on the prepared baking sheet.
- Step 3:
- In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, cornstarch, and red pepper flakes until smooth.
- Step 4:
- Drizzle half the sauce over the chicken and vegetables, tossing gently to coat.
- Step 5:
- Roast for 15 minutes. Remove from oven, toss everything again, and drizzle with the remaining sauce.
- Step 6:
- Return to oven and roast for another 5 minutes, or until chicken is cooked through and vegetables are just tender.
- Step 7:
- Remove from oven and sprinkle with sesame seeds and green onions.
- Step 8:
- Serve immediately, optionally over steamed rice or quinoa.
Save Our family loved eating this together after busy days it brings everyone to the table fast.
Required Tools
Large rimmed baking sheet, parchment paper or foil, mixing bowls, whisk, chefs knife, cutting board
Allergen Information
Contains soy (soy sauce), sesame (sesame oil and seeds) and possible gluten (soy sauce). Use tamari for gluten free and always check ingredient labels for allergens.
Nutritional Information
Calories 340, Total Fat 8 g, Carbohydrates 30 g, Protein 37 g per serving
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This sheet pan chicken stir fry is perfect for a quick flavorful dinner with minimal cleanup.
Recipe FAQs
- → What vegetables work best for this sheet pan dish?
Bell peppers, broccoli florets, sliced carrots, snap peas, and red onion provide great texture and color. Feel free to add zucchini or mushrooms for variety.
- → Can I make this gluten-free?
Yes, substitute regular soy sauce with tamari to keep it gluten-free without sacrificing flavor.
- → How do I ensure the chicken stays tender and juicy?
Cut chicken into uniform pieces and avoid overcooking by roasting as directed. Optionally marinate the chicken in the sauce for 20 minutes before cooking for extra moisture.
- → What can I serve alongside this sheet pan meal?
It pairs well with steamed rice, quinoa, or cauliflower rice for a lower-carb option, enhancing its wholesome aspect.
- → How do I make the stir-fry sauce thicker?
Cornstarch is added to the sauce to thicken it slightly during roasting. Ensure it's well combined before drizzling on the ingredients.