Sheet Pan Chicken Stir Fry Recipe

Introduction

This Sheet Pan Stir Fry is a simple, flavorful meal that brings together tender chicken and vibrant vegetables with a delicious homemade sauce. Perfect for busy weeknights, it requires minimal cleanup and offers a healthy, satisfying dinner in under an hour.

Ingredients

• 4 boneless skinless chicken breasts (cut into 1-inch pieces)
• ¼ cup soy sauce
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 2 teaspoons minced garlic
• 2 teaspoons ginger paste or fresh grated ginger
• 2 teaspoons cornstarch
• 1 yellow bell pepper
• 1 red bell pepper
• 1 12 oz. package stir fry vegetables (carrots, snow peas, broccoli)
• 1 12 oz. package broccoli florets
• 2-3 green onions (diced)
• Toasted sesame seeds for garnish

Instructions

1. Step 1: Preheat the oven to 425°F. Spray a sheet pan with nonstick cooking spray or brush with olive oil and place it inside the oven as it preheats.
2. Step 2: Cut chicken breasts into 1-inch cubes and pat dry with paper towels.
3. Step 3: In a medium bowl, whisk together soy sauce, honey, sesame oil, rice vinegar, garlic, ginger, and cornstarch. Divide the sauce in half, setting one half aside.
4. Step 4: Place the chicken into the other half of the soy sauce mixture and toss to coat. Set aside to marinate for 30 minutes.
5. Step 5: Wash and dry the vegetables. Slice the yellow and red bell peppers into large pieces, discarding seeds and stems. Slice the green parts of two green onions and add them to the vegetables.
6. Step 6: Drain the marinated chicken, discarding the leftover marinade liquid.
7. Step 7: Toss the chicken and all the vegetables together, then spread them in a single even layer on the heated sheet pan.
8. Step 8: Bake for 15-20 minutes, stirring halfway through to ensure even cooking.
9. Step 9: While the stir fry cooks, place the reserved soy sauce mixture in a small saucepan. Whisk and heat over medium heat until the sauce thickens, then remove from heat.
10. Step 10: Check that the chicken has reached an internal temperature of 165°F. When fully cooked, remove the sheet pan from the oven.
11. Step 11: Drizzle the thickened sauce over the chicken and vegetables, and sprinkle generously with toasted sesame seeds.
12. Step 12: Serve immediately, garnished with additional sliced green onions and rice if desired.

Tips & Variations

• Use chicken thighs instead of breasts for more tender, juicy meat.
• Feel free to swap in your favorite stir fry vegetables or add mushrooms and snap peas.
• For extra heat, add a pinch of red pepper flakes to the sauce mixture.
• Marinate the chicken overnight for deeper flavor, but 30 minutes is sufficient for a quick meal.

Storage

Store leftover stir fry in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Avoid reheating the stir fry repeatedly to keep the chicken tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes. Use gluten-free soy sauce or tamari and ensure all other ingredients are gluten-free to keep the recipe safe for gluten-sensitive diets.

Can I prepare this dish without an oven?

This recipe relies on baking for easy cooking and minimal cleanup, but you can cook the marinated chicken and vegetables in a large skillet or wok over medium-high heat if an oven is not available.

Sheet Pan Chicken Stir Fry Recipe

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★★★★★

5 from 67 reviews

• Author: Isabella
• Total Time: 1 hour (including 30 minutes marinating)
• Yield: 4 servings 1x

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Description

This Sheet Pan Stir Fry is a quick and healthy one-pan meal featuring tender chicken breast and a colorful mix of vegetables roasted to perfection. The flavorful marinade and homemade thickened sauce bring the dish together with a balance of savory, sweet, and tangy notes, making it perfect for weeknight dinners with minimal cleanup.

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Ingredients

Scale 1x2x3x

Protein & Marinade

• 4 boneless skinless chicken breasts, cut into 1-inch pieces
• ¼ cup soy sauce
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 2 teaspoons minced garlic
• 2 teaspoons ginger paste or fresh grated ginger
• 2 teaspoons cornstarch

Vegetables & Garnish

• 1 yellow bell pepper, sliced into large pieces
• 1 red bell pepper, sliced into large pieces
• 1 12 oz. package stir fry vegetables (carrots, snow peas, broccoli)
• 1 12 oz. package broccoli florets
• 2–3 green onions, diced (use green parts for vegetables and additional for garnish)
• Toasted sesame seeds for garnish

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Instructions

1. Preheat Oven and Prepare Pan: Preheat the oven to 425°F (220°C). Spray a sheet pan with nonstick cooking spray or brush with olive oil and place inside the oven as it preheats to get the pan hot.
2. Prep the Chicken: Cut the chicken breasts into 1-inch cubes and pat them dry to help the marinade adhere better.
3. Make the Marinade: In a medium bowl, whisk together soy sauce, honey, sesame oil, rice vinegar, minced garlic, ginger paste, and cornstarch. Divide the sauce in half, setting one half aside for later use.
4. Marinate the Chicken: Place the chicken pieces in one half of the sauce mixture and toss to coat evenly. Set aside to marinate for 30 minutes to infuse flavor.
5. Prepare the Vegetables: Wash and dry all vegetables thoroughly. Slice the yellow and red bell peppers into large chunks, discarding seeds and stems. Slice the green parts of two green onions and mix with the stir fry vegetables and broccoli florets.
6. Drain Chicken: After marinating, drain the chicken to remove excess liquid and discard the used marinade to prevent sogginess.
7. Toss Chicken and Vegetables: Combine the marinated chicken pieces with all the prepared vegetables and toss to mix evenly.
8. Spread on Hot Sheet Pan: Remove the hot sheet pan from the oven and spread the chicken-vegetable mixture in a single layer to ensure even cooking and roasting.
9. Bake: Return the sheet pan to the oven and bake for 15-20 minutes, stirring halfway through to promote even roasting and prevent sticking.
10. Prepare Thickened Sauce: While the stir fry cooks, place the reserved half of the marinade in a small saucepan. Whisk continuously and heat over medium flame until the sauce thickens, then remove from heat.
11. Check Chicken Temperature: Confirm the chicken is cooked thoroughly by checking that the internal temperature reaches 165°F (74°C). Once cooked, remove the sheet pan from the oven.
12. Finish the Dish: Drizzle the thickened sauce over the chicken and vegetables on the sheet pan. Sprinkle liberally with toasted sesame seeds and additional sliced green onions as garnish.
13. Serve: Serve immediately while hot, optionally alongside steamed rice for a complete meal.

Notes

• Marinating the chicken for at least 30 minutes enhances flavor but can be extended up to 2 hours in the refrigerator for deeper taste.
• Ensure chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
• Substitute gluten-free soy sauce or tamari to make this recipe gluten-free.
• You can customize vegetables according to preference or seasonal availability.
• To add extra crunch, sprinkle chopped nuts or cashews on top before serving.
• Use a meat thermometer for the most accurate cooking doneness check.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Asian Fusion

Keywords: sheet pan stir fry, baked chicken stir fry, easy dinner recipe, healthy stir fry, one pan meal, quick chicken dinner