Sheet Pan Stir Fry

Table of Contents

1. Sheet Pan Stir Fry Ingredients
2. Substitutions And Additions
3. How To Make This Sheet Pan Stir Fry Recipe
4. How To Serve
5. Storage
6. Why We Love This Recipe
7. Frequently Asked Questions
8. More Recipes You’ll Love
9. JUMP TO RECIPE

This delicious sheet pan stir fry features tender chicken pieces and a rainbow of vegetables tossed in a sweet honey garlic sauce and baked in the oven. It is all made in one pan, making meal prep and cleanup a breeze.

Sheet Pan Stir Fry Ingredients

Juicy chicken pieces are marinated in a savory soy sauce and honey mixture, while sesame oil and rice vinegar add depth and richness.

Aromatic garlic and ginger, along with colorful bell peppers and a medley of stir-fry vegetables, create a visually appealing and flavorful dish.

You’ll need:

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

Substitutions And Additions

VEGETABLES: The vegetable choices are entirely customizable in this recipe. If you are not a fan of broccoli, just leave it out.

If you have other vegetables on hand, add them in. Try mushrooms, bok choy, zucchini, or red onions for classic choices.

MEAT: Instead of chicken, you could use beef, pork, or shrimp in its place for your protein.

VEGETARIAN: For a vegetarian option, replace the chicken with tofu.

CHICKEN: If you prefer a different protein or have dietary restrictions, you can substitute chicken with tofu, shrimp, thinly sliced beef, or even a plant-based protein like tempeh.

Just make sure to adjust the cooking time accordingly for different proteins.

Tofu can be added in the last 10-15 minutes of cooking, while shrimp and thinly sliced beef cook much faster, so they should be added towards the end to avoid overcooking.

SESAME OIL: Experiment with different oils like olive oil, avocado oil, or coconut oil for varied flavor profiles.

Keep in mind that using sesame oil contributes to the classic stir fry taste, so changing the oil may alter the dish’s overall essence.

How To Make This Sheet Pan Stir Fry Recipe

Once you prepare the veggies and marinate the chicken, everything gets baked on one baking sheet until cooked through.

STEP ONE: Preheat the oven to 425°F. Spray a large baking sheet with nonstick cooking spray or brush with olive oil and place it inside the oven as it is preheating.

STEP TWO: Cut the chicken breasts into 1-inch cubes and pat dry.

STEP THREE: In a medium bowl, whisk together the soy sauce, honey, sesame oil, rice vinegar, garlic, ginger, and cornstarch.

Divide the sauce in half and set one half aside.

STEP FOUR: Place chicken in the other half of the soy sauce mixture and toss to combine. Set aside to marinate for 30 minutes.

STEP FIVE: Wash and dry the vegetables. Slice the yellow and red pepper into large pieces, discarding seeds and stems.

Slice the green parts of two green onions and add to the vegetables.

STEP SIX: Drain the marinating chicken and discard the liquid.

STEP SEVEN: Toss together the chicken and all of the vegetables. Spread in a single layer on the prepared baking sheet.

Bake for 15 to 20 minutes, stirring midway through cooking time.

STEP EIGHT: While the stir-fry mixture cooks in the oven, place the reserved soy sauce mixture in a small saucepan.

Whisk and heat over medium until the sauce thickens. Remove from heat.

STEP NINE: When chicken is cooked (check the internal temperature to ensure it has reached 165°F), remove the sheet pan from the oven.

STEP TEN: Drizzle the thickened sauce over the sheet pan’s contents and sprinkle liberally with sesame seeds.

STEP ELEVEN: Serve immediately, garnished with more sliced green onions and rice if desired.

How To Serve

Serve this sheet pan Asian stir fry on a bed of our brown rice, stir fry noodles, or rice noodles.

Try our fried rice on the side of this delicious dish.

If you are going with the vegetarian option, you could serve it on a bed of zucchini noodles or cauliflower fried rice.

Sheet pan meals make dinners on a busy night quick to throw together. Try our sheet pan fajitas and Italian chicken sheet pan dinner for other options for this all-in-one dish.

Storage

Now that you’ve savored the delightful flavors of our sheet pan stir fry, let’s talk about how to store any leftovers to make the most of this tasty dish.

MAKE AHEAD: If you want to get a jumpstart on dinner or meal prep for the week, you can absolutely make this stir fry ahead of time.

Simply follow the recipe until it’s cooked on the sheet pan. Once the dish has cooled down, transfer it to an airtight container.

You can store it in the refrigerator for up to 3-4 days. When you’re ready to enjoy it, you can either reheat it in the oven at 350°F (175°C) for about 15-20 minutes or in a microwave-safe dish for two to three minutes until heated through.

IN THE FRIDGE: Store this sheet pan veggie and chicken stir fry in an airtight container in the refrigerator for up to three days.

IN THE FREEZER: You can also freeze this sheet pan chicken stir fry for up to three months.

REHEATING: When reheating your sheet pan stir fry, you have options. If using the oven, place the dish in a preheated oven at 350°F (175°C) until it’s heated through.

If using the microwave, transfer it to a microwave-safe dish and heat in one to two-minute intervals, stirring between each, until it reaches your desired temperature.

Microwave reheating is quick, but the oven will help maintain the texture better.

Why We Love This Recipe

EFFORTLESS PREPARATION: This recipe simplifies stir-frying by using a sheet pan, making it incredibly easy and approachable for even the busiest of cooks. It’s a one-pan wonder, reducing the time spent on cooking and cleanup.

VERSATILE FLAVOR: The combination of soy sauce, honey, sesame oil, and aromatic garlic and ginger creates a dynamic and well-balanced flavor profile.

MINIMAL CLEANUP: With just one sheet pan, you’ll have less mess to deal with after your meal. Plus, the easy storage and reheating options make it a practical choice for meal prep and leftovers.

Clean-up is a snap with this sheet pan stir fry. The chicken and fresh veggies are doused in a delicious sweet and savory sauce and then baked for an effortless meal full of fresh ingredients.

More Recipes You’ll Love

• Fried Zucchini
• Bang Bang Shrimp
• Zucchini Gratin
• Creamy Chicken and Asparagus
• Air Fryer Zucchini
• Cajun Shrimp
• Cashew Chicken
• Pizza Chicken
• Grilled Salmon
• KFC Zinger Burger
• Chicken and Shrimp Tacos
• 3 Ingredient Stir Fry Sauce
• Homemade Meatballs
• Broccoli Slaw
• Spanish Rice Recipe
• Buffalo Shrimp