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 made this sheet pan chicken stir-fry many times when I need a fast healthy dinner that pleases the whole family.
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 is a family favorite, perfect for busy weeknights when we want something delicious and easy.
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 dish comes together quickly and packs big flavors, making weeknight dinners a breeze.
Recipe Questions & Answers
- → What vegetables work best for this dish?
Bell peppers, broccoli, red onions, sugar snap peas, and carrots provide a mix of textures and vibrant flavors that complement the chicken well.
- → Can I make this gluten-free?
Yes, substitute low-sodium soy sauce with tamari to keep the dish gluten-free without compromising flavor.
- → How do I ensure the chicken stays tender?
Cut chicken into uniform pieces and avoid overcooking by roasting just until cooked through. Tossing halfway helps even cooking.
- → Can I marinate the chicken beforehand?
Marinating the chicken for 20 minutes in half of the sauce intensifies flavor and helps keep the meat juicy.
- → What sides pair well with this meal?
Steamed rice, quinoa, or cauliflower rice balance the flavors and soak up the savory stir-fry sauce.