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Sheet Pan Stir Fry

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close up overhead shot of sheet pan stir fry topped with sesame seeds and sauce
This sheet pan stir fry is packed full of flavorful chicken marinated in a delicious sauce and bright vegetables, all baked in one pan for an appetizing dish that the whole family will love.
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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 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 of this all-in-one dish.


MORE SHEET PAN RECIPES:
Sheet Pan Nachos | Buffalo Chicken Fries (Sheet Pan Dinner)


SHEET PAN STIR FRY INGREDIENTS

You will need:

  • 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 teaspoon cornstarch
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 1 (12-ounce) package stir fry vegetables (carrots, snow peas, broccoli)
  • 1 (12-ounce) package broccoli florets
  • 2 to 3 green onions, diced
  • 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 the chicken, you could use beef, pork or shrimp in its place for your protein.

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

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HOW TO MAKE THIS SHEET PAN STIR FRY RECIPE

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

PRO TIP: Preheating the sheet pan gives the meat and vegetables a little sear when they go into the hot oven. You can also toss the vegetables with a bit of olive oil before putting them on the sheet pan, but it’s not necessary.

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.

PRO TIP: For more sauce, double the recipe, still using half to marinate the chicken and the other half to thicken on the stovetop.

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.

PRO TIP: Slice the bell peppers ahead of time and store them in the fridge in Ziploc bags for an even quicker prep time.

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

PRO TIP: It’s really important to drain off the liquid/marinade from the chicken. If there’s moisture going into the sheet pan, it makes everything mushy and muted in color.

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 cook 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.

STORAGE

IN THE FRIDGE: Store this sheet pan veggie and chicken stir fry in an airtight container in the refrigerator for up to 3 days.

IN THE FREEZER: You can also freeze this sheet pan chicken stir fry for up to 3 months.

Clean up is a snap with this one-pan chicken 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.

FAQ

Can I make this dish in the air fryer?

You can! Cut the cooking time in half and check to make sure the chicken is fully cooked.

What can I serve with a chicken stir fry?

You can serve this quick stir fry with rice or quinoa. For a low-carb option, cauliflower rice or squash would work nicely. You could also make lettuce wraps or serve it on top of a bed of greens.

What vegetables can I use for a stir fry?

Broccoli, onions, peppers, mushrooms, sugar snap peas, baby carrots, and water chestnuts all make delicious veggies in the chicken stir-fry.

MORE RECIPES YOU’LL LOVE

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close up overhead shot of sheet pan stir fry topped with sesame seeds and sauce

Sheet Pan Stir Fry

5 from 1 vote
This sheet pan stir fry is packed full of flavorful chicken marinated in a delicious sauce and bright vegetables, all baked in one pan for an appetizing dish that the whole family will love.
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 6

Ingredients
  

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

Instructions
 

  • Preheat the oven to 425°F. Spray a sheet pan with nonstick cooking spray or brush with olive oil and place inside the oven as it is preheating.
    Pro Tip: Preheating the sheet pan gives the meat and vegetables a little sear when they go into the hot oven. You can also toss the vegetables with a bit of olive oil before putting them on the sheet pan, but it’s not necessary.
  • Cut chicken breasts into 1-inch cubes and pat dry.
  • In a medium bowl, whisk together soy sauce, honey, sesame oil, rice vinegar, garlic, ginger, and cornstarch. Divide sauce in half and set one half aside.
    Pro Tip: For more sauce, double the recipe, still using half to marinate the chicken and the other half to thicken on the stovetop.
  • Place chicken in the other half of the soy sauce mixture and toss to combine. Set aside to marinate for 30 minutes.
  • Wash and dry vegetables. Slice bell peppers into large pieces, discarding seeds and stems. Slice the green parts of two green onions and add to the vegetables.
    Pro Tip: Slice the bell peppers ahead of time and store them in the fridge in Ziploc bags for an even quicker prep time.
  • Drain marinating chicken and discard liquid.
    Pro Tip: It’s really important to drain off the liquid/marinade from the chicken. If there’s moisture going into the sheet pan, it makes everything mushy and muted in color.
  • Toss together chicken and all vegetables. Spread in a single layer on the heated sheet pan.
  • Bake for 15 to 20 minutes, stirring midway through cook time.
  • While stir fry mixture cooks in the oven, place reserved soy sauce mixture in a small saucepan. Whisk and heat over medium until the sauce thickens. Remove from heat.
  • When chicken is cooked (check the internal temperature to ensure it has reached 165°F, remove sheet pan from oven.
  • Drizzle thickened sauce over the sheet pan’s contents and sprinkle liberally with sesame seeds.
  • Serve immediately, garnished with more sliced green onions and rice, if desired.

Nutrition

Calories: 283kcal | Carbohydrates: 19g | Protein: 37g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 763mg | Potassium: 978mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3978IU | Vitamin C: 121mg | Calcium: 59mg | Iron: 2mg
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Proudly Prepared by the Spaceships Kitchen

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