Create this easy flavorful sheet pan stir fry filled with veggies and chicken for a light quick and easy dinner that tastes like it came from a restaurant.
Easy Sheet Pan Stir Fry
On a busy night, one-pan dishes are one of my favorites since they don’t have much cleanup. This stir fry is made in a sheet pan, eliminating the messy stove splatter of a wok. (not something I love cleaning up when it’s late at night!) This recipe doesn’t sacrifice on flavor or texture and tastes fresher than takeout.
A stir fry also gives me the opportunity to use up a variety of items in my pantry. This recipe works for any type of stir fry vegetables, so you don’t have to go out and buy specific veggies.
Why We Love This Stir Fry
- Easy cleanup
- No stove mess
- Easily customizable – you can use up whichever veggies you have on hand
- Freezer meal friendly
- Low carb, healthy, and filled with flavorful veggies
- Light but filling
- Easily pairs with rice or lo mein noodles
Ingredients / Shopping List
- 4 boneless, skinless chicken breasts
- soy sauce
- honey
- sesame oil
- rice vinegar
- minced garlic
- ginger paste or fresh, grated ginger
- cornstarch
- a yellow bell pepper
- a red bell pepper
- package stir fry vegetables (carrots, snow peas, broccoli)
- package broccoli florets
- green onions, diced
- toasted sesame seeds (optional)
How to Make Sheet Pan Stir Fry
- Mix together the ingredients for the marinade and divide into 2 bowls.
- Let the chicken marinate one bowl of the marinade while you cut the vegetables.
- Drain the chicken and toss it with all vegetables.
- Spread the chicken and veggies in a single layer on the heated sheet pan. Bake for 15-20 minutes at 425 degrees.
- While stir fry mixture cooks in the oven. Whisk and heat the reserved soy sauce mixture until the sauce thickens.
- When stir fry is finished baking remove sheet pan from oven and drizzle thickened sauce over the contents of the sheet pan and sprinkle liberally with sesame seeds.
- Serve immediately, garnished with more sliced green onions and rice, if desired.
How to Serve This Sheet Pan Stir Fry
Rice: Serve this stir fry over rice (like my Stick of Butter Rice), which will make your rice flavorful. If you are in a time pinch, you can easily use frozen rice.
Fried Rice: Make it a fuller meal with my better-than-takeout fried rice recipe.
Lo Mein Noodles: My kids love stir fry with lo mein noodles. If you use this, double the sauce since the noodles tend to absorb a lot of the saucy flavor!
Low Carb: Serve this stir fry with cauliflower fried rice for a low carb dinner.
Dumplings: Boiled or steamed dumplings can be tricky to make, but frozen dumplings provide a delicious contrast with this stir fry. If you make these too, make some extra sauce to drizzle over your dumplings.
Variations
Vegetarian: Replace the chicken with tofu to make this delicious dish vegetarian.
Wok-Friendly: Want to make this in a wok? Cook the chicken separately, add all other ingredients to a wok according to the instructions. Add cooked chicken and drizzle with the sauce.
Tips
- Sesame oil gives your stir fry the best Asian, restaurant-like flavor.
- Using a lower-sodium soy sauce will not sacrifice flavor.
- For more sauce, double the recipe, still using half to marinate the chicken and the other half to thicken on the stovetop.
- Preheating the sheet pan gives the meat and vegetables a little sear when they go into the oven. You can also toss the vegetables with a bit of olive oil before putting on to the sheet pan, but it’s not necessary.
- 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.
How to Store the Sheet Pan Stir Fry
You can store this stir fry in the refrigerator for 3-5 days or up to 3 months in the freezer.
Try These Other Asian-Inspired Dishes
Korean Beef Bowl | Egg Roll in a Bowl | Sticky Sesame Cauliflower | Better Than Takeout Fried Rice | Chicken Curry Skillet | Mongolian Beef
Sheet Pan Stir Fry
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 teaspoon 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
- 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 15-20 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 contents of sheet pan and sprinkle liberally with sesame seeds.
- Serve immediately, garnished with more sliced green onions and rice, if desired.
