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 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
- Step 1:
- Preheat the oven to 425°F (220°C) Line a large rimmed baking sheet with parchment paper or foil
- Step 2:
- Arrange chicken and all vegetables in an even layer on the prepared baking sheet
- Step 3:
- In a small bowl whisk together soy sauce honey rice vinegar sesame oil garlic ginger cornstarch and red pepper flakes until smooth
- Step 4:
- Drizzle half the sauce over the chicken and vegetables tossing gently to coat
- Step 5:
- Roast for 15 minutes Remove from oven toss everything again and drizzle with the remaining sauce
- Step 6:
- Return to oven and roast for another 5 minutes or until chicken is cooked through and vegetables are just tender
- Step 7:
- Remove from oven and sprinkle with sesame seeds and green onions
- Step 8:
- Serve immediately optionally over steamed rice or quinoa
Save to Pinterest My family loves gathering around the table to enjoy this flavorful and colorful meal together.
Notes
For extra flavor marinate the chicken in half the sauce for 20 minutes before cooking. Swap in your favorite veggies such as zucchini mushrooms or snow peas. Serve over cauliflower rice for a lower carb option. Pairs nicely with a crisp white wine like Sauvignon Blanc.
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.
Save to Pinterest 
This sheet pan chicken stir fry is a quick and healthy dinner solution that your family will keep asking for.
Recipe Questions
- → Can I use different vegetables in this dish?
Absolutely. You can swap in zucchini, mushrooms, snow peas, or other preferred vegetables to suit your taste and seasonal availability.
- → How do I make this gluten-free?
Use tamari instead of soy sauce to avoid gluten, ensuring the dish remains safe for gluten-sensitive diets.
- → Is it better to marinate the chicken beforehand?
Marinating the chicken for 20 minutes in half the sauce enhances flavor but isn’t necessary for a quick meal.
- → What side dishes pair well with this meal?
Serve over steamed rice, quinoa, or cauliflower rice for a balanced plate. A crisp white wine like Sauvignon Blanc complements the flavors nicely.
- → Can this be prepared ahead of time?
You can chop and marinate ingredients ahead, then roast just before serving for fresh texture and optimal flavor.