Save 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 is perfect for busy weeknights when you want a healthy dinner without a lot of fuss.
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 This stir fry has become a family favorite that brings everyone together around the table quickly.
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 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 This sheet pan chicken stir fry balances convenience and flavor for any night of the week.
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work well and add extra juiciness to the dish.
- → What vegetables work best for this dish?
Bell peppers, broccoli, snap peas, carrots, and red onion provide great color and texture, but you can swap in zucchini or mushrooms.
- → Can I make this gluten-free?
Use tamari instead of soy sauce to keep the sauce gluten-free without compromising flavor.
- → How do I avoid soggy vegetables?
Arrange ingredients in a single layer on the sheet pan and roast at high heat to maintain crispness.
- → Is it possible to marinate the chicken ahead of time?
Yes, marinate the chicken in half of the sauce for about 20 minutes to deepen the flavors before roasting.