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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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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.

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

Sheet Pan Stir Fry Ingredients

sheet pan stir fry raw ingredients that are labeled
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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.

OUR RECIPE DEVELOPER SAYS

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.

soy, honey, sesame oil, rice vinegar, garlic, ginger and cornstarch whisked together in a bowl

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

chicken placed in sauce mixture

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.

vegetables cut on a cutting board

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 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.

stir fry drizzled with sauce and sprinkled with sesame seeds in a sheet pan

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.

close up shot of sheet pan stir fry topped with sesame seeds and sauce served over white rice being picked up with chop sticks

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.

Frequently Asked Questions

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.

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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 teaspoons 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.
  • 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.
  • 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.
  • Drain marinating chicken and discard liquid.
  • 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.

Notes

  • 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.
  • For more sauce, double the recipe, still using half to marinate the chicken and the other half to thicken on the stovetop.
  • Slice the bell peppers ahead of time and store them in the fridge in Ziploc bags for an even quicker prep time.
  • 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.

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

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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