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.

I love how this sheet pan chicken stir fry makes weeknight dinners easy and flavorful with minimal cleanup

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

Track cooking times accurately for baking, boiling, roasting, and multitasking recipes without overcooking.

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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.

Track cooking times accurately for baking, boiling, roasting, and multitasking recipes without overcooking.

Check price on Amazon

Track cooking times accurately for baking, boiling, roasting, and multitasking recipes without overcooking.

Check price on Amazon

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This dish always brings a smile to our family table on busy weeknights

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

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Wash produce, prep ingredients, rinse cookware, and streamline cooking tasks with an all-in-one sink workstation.

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This sheet pan chicken stir fry is quick, nutritious, and perfect for any night of the week

Recipe FAQs

→ Can I substitute chicken thighs for breasts?

Yes, using chicken thighs adds extra juiciness and flavor while maintaining similar cook times on the sheet pan.

→ What vegetables work best for this dish?

Bell peppers, broccoli, carrots, snap peas, and red onion provide a great balance of texture and color. You can also swap in zucchini or mushrooms.

→ How spicy is the dish, and can I adjust heat?

The crushed red pepper flakes add a mild kick, which can be omitted or increased according to personal heat preference.

→ Is it possible to make this gluten-free?

Substitute tamari for soy sauce to keep the sauce gluten-free without compromising flavor.

→ What are good serving suggestions?

Serving over steamed rice, quinoa, or cauliflower rice complements the dish and soaks up extra sauce beautifully.