Save to Pinterest 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.
I have enjoyed making this sheet pan chicken stir-fry many times as a fast and flavorful weeknight dinner.
Ingredients
- Proteins: 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 to Pinterest This recipe has become a beloved family favorite, often sparking lively conversation around the dinner table.
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. Always check ingredient labels for allergens.
Nutritional Information
Calories: 340, Total Fat: 8 g, Carbohydrates: 30 g, Protein: 37 g per serving
Save to Pinterest This sheet pan chicken stir-fry is perfect for quick and nourishing meals any night of the week.
Recipe FAQ
- → Can I use different vegetables in this dish?
Yes, you can substitute with zucchini, mushrooms, or snow peas to suit your preference or seasonal availability.
- → Is tamari a suitable alternative to soy sauce here?
Absolutely, tamari works well as a gluten-free option while maintaining the sauce's savory depth.
- → How do I ensure the chicken remains tender when roasting?
Cut chicken into uniform 1-inch pieces and avoid overcooking by roasting just until cooked through, approximately 20 minutes total.
- → Can I prepare this meal ahead of time?
Marinating the chicken in half the sauce for 20 minutes beforehand enhances flavor, and you can prep ingredients earlier for quick assembly.
- → What sides complement this main dish best?
Steamed rice, quinoa, or even cauliflower rice provide great options to complete this nutritious and balanced meal.