Sheet Pan Stir Fry

This Sheet Pan Stir Fry features juicy chicken, crisp-tender vegetables, and a savory homemade sauce, all cooked on one pan for a quick and delicious dinner option.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Chinese

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

1 lb chicken breast, cut into bite-sized pieces
2 cups mixed vegetables (e.g., broccoli, bell peppers, carrots) Feel free to use any combination of vegetables.

Sauce and Seasoning

2 tablespoons soy sauce Can substitute with tamari for gluten-free or coconut aminos for soy-free.
1 tablespoon sesame oil
1 tablespoon garlic, minced
1 tablespoon ginger, minced
to taste Salt and pepper

For Serving

Cooked rice or noodles Serve the stir fry over cooked rice or noodles.

Method

Preparation

Preheat the oven to 400°F (200°C).
In a large bowl, combine chicken pieces, mixed vegetables, soy sauce, sesame oil, garlic, ginger, salt, and pepper.
Spread the mixture evenly on a sheet pan.

Cooking

Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.

Serving

Serve over cooked rice or noodles. Consider adding extra toppings, such as sesame seeds or chopped green onions.

Notes

Make sure to cut the vegetables into similar sizes for even cooking. For a spicier dish, add some red pepper flakes or sliced jalapeños. For a vegetarian version, substitute chicken with tofu or your favorite plant-based protein.