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 became a family favorite because of its simplicity and bold flavors packed into one easy dish.

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

Provides cushioned comfort while cooking, prepping meals, washing dishes, and standing longer in the kitchen.

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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.

Provides cushioned comfort while cooking, prepping meals, washing dishes, and standing longer in the kitchen.

Check price on Amazon

Provides cushioned comfort while cooking, prepping meals, washing dishes, and standing longer in the kitchen.

Check price on Amazon

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This dish brings everyone together around the table, sharing smiles and stories while enjoying the hearty flavors.

Notes

For extra flavor, marinate the chicken in half the sauce for 20 minutes before cooking. Swap in your favorite veggies such as zucchini, mushrooms, or snow peas. 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

Nutritional Information

Calories: 340, Total Fat: 8 g, Carbohydrates: 30 g, Protein: 37 g per serving

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Stir sauces, sauté vegetables, and serve meals gently while adding a charming touch to everyday cooking.

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A quick and delicious sheet pan stir-fry perfect for busy weeknights.

Recipe Questions & Answers

→ Can I use different vegetables in this dish?

Absolutely! Zucchini, mushrooms, or snow peas make excellent substitutions to customize the mix to your taste.

→ How can I make this gluten-free?

Replace regular soy sauce with tamari to ensure the sauce is gluten-free without sacrificing flavor.

→ What’s the best way to ensure tender chicken?

Cut chicken into uniform pieces and toss with half the sauce before roasting to enhance flavor and juiciness.

→ Can this be prepared ahead of time?

Marinate the chicken in the sauce ahead for up to 20 minutes. Vegetables can be prepped in advance for faster assembly.

→ What sides pair well with this dish?

Steamed rice, quinoa, or cauliflower rice complement the stir-fry elements and soak up the savory sauce nicely.