Sheet Pan Chicken Stir-Fry

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 recipe offers a delightful balance of flavors and textures that I have enjoyed making repeatedly for weeknight dinners.

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

Keep kitchen knives sharp for safer slicing, chopping, and precise prep during everyday cooking.

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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.

Keep kitchen knives sharp for safer slicing, chopping, and precise prep during everyday cooking.

Check price on Amazon

Keep kitchen knives sharp for safer slicing, chopping, and precise prep during everyday cooking.

Check price on Amazon

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This dish always brings the family together, creating laughter and memories around the dinner table.

Notes

For extra flavor, marinate the chicken in half the sauce for 20 minutes before cooking. Swap in your favorite veggies zucchini mushrooms or snow peas work well. For a lower-carb meal, serve over cauliflower rice. Pairs nicely with a crisp white wine such as Sauvignon Blanc.

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.

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Prep meals effortlessly by chopping vegetables, slicing meats, and serving dinner with the right knife always ready.

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This sheet pan chicken stir-fry is a simple, flavorful meal perfect for busy weeknights.

Questions & Answers

→ What cut of chicken works best for this dish?

Boneless, skinless chicken breasts or thighs cut into 1-inch pieces provide tender and evenly cooked bites.

→ Can I substitute the vegetables?

Yes, zucchini, mushrooms, or snow peas make great alternatives for varied flavor and texture.

→ How do I make this gluten-free?

Use tamari instead of soy sauce to keep the dish gluten-free without sacrificing flavor.

→ What is the benefit of roasting versus stir-frying on the stove?

Roasting on a sheet pan allows ingredients to cook evenly with minimal stirring, enhancing caramelization and saving time.

→ Can I prepare this ahead of time?

Marinating the chicken in half the sauce for 20 minutes beforehand intensifies flavor and can speed up cooking.