Save to Pinterest A vibrant, quick-cooking one-pan meal featuring tender chicken and crisp vegetables tossed in a savory stir-fry sauce—ready in less time than delivery.
This recipe provides a healthy and colorful dinner option that is easy to prepare and perfect for busy weeknights.
Ingredients
- Proteins: 1 ½ lbs (680 g) boneless, skinless chicken breasts or thighs, cut into 1 inch pieces
- Vegetables: 1 red bell pepper, sliced into strips, 1 yellow bell pepper, sliced into strips, 1 medium broccoli crown, cut into florets, 1 medium red onion, sliced, 1 cup (150 g) sugar snap peas, trimmed, 2 medium carrots, sliced on the bias
- Stir Fry Sauce: ⅓ cup (80 ml) low sodium soy sauce (or tamari for gluten free), 2 tbsp honey or maple syrup, 2 tbsp rice vinegar, 1 tbsp sesame oil, 2 cloves garlic, minced, 1 tbsp fresh ginger, grated, 1 tbsp cornstarch, ¼ tsp crushed red pepper flakes (optional)
- Garnishes: 2 tbsp toasted sesame seeds, 2 tbsp sliced green onions
Instructions
- Preheat Oven:
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil.
- Arrange Ingredients:
- Arrange chicken and all vegetables in an even layer on the prepared baking sheet.
- Prepare Sauce:
- In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, cornstarch, and red pepper flakes until smooth.
- Coat Chicken and Vegetables:
- Drizzle half the sauce over the chicken and vegetables, tossing gently to coat.
- First Roast:
- Roast for 15 minutes. Remove from oven, toss everything again, and drizzle with the remaining sauce.
- Second Roast:
- Return to oven and roast for another 5 minutes, or until chicken is cooked through and vegetables are just tender.
- Garnish:
- Remove from oven and sprinkle with sesame seeds and green onions.
- Serve:
- Serve immediately, optionally over steamed rice or quinoa.
Save to Pinterest This recipe brings the family together with its fresh flavors and easy prep, making weeknight dinners fun and delicious.
Required Tools
Large rimmed baking sheet, parchment paper or foil, mixing bowls, whisk, chefs knife, cutting board
Allergen Information
Contains soy (soy sauce), sesame (sesame oil and seeds), and possible gluten (soy sauce). Use tamari for gluten free. Always check ingredient labels for allergens.
Nutritional Information
Calories 340, Total Fat 8 g, Carbohydrates 30 g, Protein 37 g per serving
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This sheet pan chicken stir fry is a perfect balance of ease and flavor making it a staple for any weeknight menu.
Questions & Answers About This Recipe
- → Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work well for this dish, offering juicy and flavorful results.
- → How do I make this dish gluten-free?
Replace the soy sauce with tamari or a gluten-free soy alternative to keep the dish gluten-free.
- → What vegetables can I substitute?
Zucchini, mushrooms, or snow peas are excellent alternatives if you want to swap out any listed vegetables.
- → Can I prepare this ahead of time?
Marinate the chicken in half of the sauce for 20 minutes before cooking to enhance flavor and prep ahead.
- → What sides pair well with this dish?
Serve over steamed rice, quinoa, or cauliflower rice for a complete meal; a crisp white wine also complements it nicely.