Sheet Pan Chicken Stir-Fry (Printable)

Tender chicken and crisp vegetables combine for a flavorful, easy one-pan stir-fry dish.

# What You Need:

→ Proteins

01 - 1 1/2 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces

→ Vegetables

02 - 1 red bell pepper, sliced into strips
03 - 1 yellow bell pepper, sliced into strips
04 - 1 medium broccoli crown, cut into florets
05 - 1 medium red onion, sliced
06 - 1 cup sugar snap peas, trimmed
07 - 2 medium carrots, sliced on the bias

→ Stir-Fry Sauce

08 - 1/3 cup low-sodium soy sauce or tamari
09 - 2 tbsp honey or maple syrup
10 - 2 tbsp rice vinegar
11 - 1 tbsp sesame oil
12 - 2 cloves garlic, minced
13 - 1 tbsp fresh ginger, grated
14 - 1 tbsp cornstarch
15 - 1/4 tsp crushed red pepper flakes (optional)

→ Garnishes

16 - 2 tbsp toasted sesame seeds
17 - 2 tbsp sliced green onions

# Step-by-Step Guide:

01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil.
02 - Arrange chicken and all vegetables in an even layer on the prepared baking sheet.
03 - In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, cornstarch, and red pepper flakes until smooth.
04 - Drizzle half of the sauce over the chicken and vegetables, tossing gently to coat evenly.
05 - Roast for 15 minutes. Remove from oven, toss contents again, and drizzle with the remaining sauce.
06 - Return to oven and roast for an additional 5 minutes or until the chicken is cooked through and vegetables are tender-crisp.
07 - Remove from oven and sprinkle with toasted sesame seeds and sliced green onions.
08 - Serve immediately, optionally over steamed rice or quinoa.

# Expert Advice:

01 -
  • Ready in 35 minutes flat—faster than most takeout arrives, and infinitely fresher
  • Everything happens on one sheet pan, which means less cleanup and more time enjoying dinner
  • The oven does the heavy lifting while you prep vegetables, so you're never standing over a hot stove
  • Naturally dairy-free and easily made gluten-free, without sacrificing any flavor or texture
02 -
  • Don't skip the cornstarch—it's what makes the sauce coat everything silkily instead of pooling at the bottom of the pan
  • If your chicken pieces aren't roughly the same size, they won't cook evenly; take the extra minute to cut them uniformly
  • The second drizzle of sauce is when the real magic happens; it caramelizes slightly in those last 5 minutes and becomes irresistible
03 -
  • Don't use regular oil in place of sesame oil—it's worth seeking out because that toasted, nutty flavor is what makes people wonder if you have a restaurant-quality recipe
  • Fresh ginger and garlic change everything; if you're using jarred versions, use less because they're more concentrated and can overpower the other flavors
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