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 has become my go-to for busy weeknights because it's both flavorful and effortless to prepare.

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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My family always gathers eagerly around the table when this dish is on the menu, making every meal feel special.

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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Perfect for simmering soups, baking casseroles, and serving cozy one-pot meals straight from oven to table.

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This sheet pan chicken stir-fry brings quick flavor with minimal cleanup, perfect for any night of the week.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and stay juicy during roasting.

→ How do I make this dish gluten-free?

Replace soy sauce with tamari to make the sauce gluten-free without sacrificing flavor.

→ What vegetables can I substitute or add?

Try zucchini, mushrooms, or snow peas for variation; they roast nicely alongside the chicken.

→ Is marinating the chicken necessary?

Marinating for 20 minutes with half the sauce enhances flavor but cooking immediately still yields a tasty dish.

→ Can I serve this over alternatives to rice?

Yes, cauliflower rice or quinoa make great low-carb or gluten-free bases for this meal.

→ How is the sauce thickened during cooking?

Cornstarch in the sauce helps it thicken and adhere to chicken and vegetables as they roast.