Just one pan and 30 minutes are all you will need to make this fantastic meal! Skip the wok and make this quick and healthy chicken stir-fry dinner in the oven!
Sheet Pan Chicken Dinner
This easy Chicken and Vegetables Stir Fry dinner is healthy, light, full of great Asian flavors, and cooked on a sheet pan for easy clean up.
I make stir-fries weekly because I love them, of course, but also, they are my favorite way to sneak in a ton of veggies! They are packed with Asian-inspired flavors and the perfect midweek dinner for picky veggie-skeptic eaters.
I made this Sheet Pan Chicken Stir Fry a few weeks ago because I started to reminisce about that Sheet Pan Salmon with Brussel sprouts. 🤤 And just like that salmon recipe, this chicken recipe has earned a permanent spot on the list of my go-to recipes.
For the marinade and stir fry:
- soy sauce
- sesame oil
- rice vinegar
- ground ginger
- chicken tenders: cut into 1-inch cubes
- bell peppers: thinly sliced
- broccoli florets
- onions: thinly sliced
- carrots: thinly sliced
How To Make Chicken Stir Fry on a Sheet Pan
- Preheat the oven to 425˚F. Line a sheet pan with foil and place it in the preheated oven for 15 minutes.
- Marinade: Combine the soy sauce, sesame oil, rice vinegar, honey, and ground ginger and whisk until incorporated. If time permits, I highly recommend marinating the chicken for about 30 minutes.
- Veggies: In a mixing bowl, combine the chopped vegetables with the chicken; toss with the prepared sauce/marinade.
- Remove the sheet pan from the oven; arrange the chicken and vegetables on the sheet pan in one single layer.
- Put the sheet pan back in the oven and cook for about 12 to 14 minutes, or until chicken is cooked through and veggies are tender.
- Remove from oven, season, and serve.
I could honestly eat any stir fry every day as long as it’s got that nice tang, subtle sweetness, spice, and a lot of crunchy crunches!
- Vegetables: If you don’t have any of the suggested veggies on hand, don’t panic. Please take a look at what you’ve got in the crisper drawer or the freezer and make it work. Cauliflower florets, snap peas, baby corn, mushrooms, etc., are all great options. Also, if you are pressed for time, grab a bag of frozen stir-fry vegetables at the grocery store.
- Protein: No chicken tenders? Use a chicken breast! No chicken breast? Use boneless chicken thighs! You can even use tofu if you like. 🤷♀️ Bite-sized salmon pieces, too.
- Sauce: This is one of those recipes where you can play with the ingredients and amounts in the stir-fry sauce until it is exactly what you like. For a sweeter sauce, add more honey. If you love spice, stir in Sriracha. For a thicker sauce, whisk in a teaspoon of cornstarch.
What to Serve with Chicken Stir Fry
- If you like the classics, grab my Instant Pot Jasmine Rice recipe or make it all low-carb and serve it with a side of cauliflower rice.
- I also love it served with Soba Noodle Soup and a big green salad.
This is a fabulous dinner and works great for weekdays, and weekends, too. The chicken packs a punch of protein, and the veggies are genuinely awesome because there ain’t nothing better than a roasted veg. Nah.thing. IMHO!
Sheet Pan Chicken Stir Fry
- ¼ cup low sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- ⅛ teaspoon ground ginger
- 1 pound chicken tenders, chopped into 1-inch pieces
- 1 red bell pepper, sliced into thin strips
- 1 orange bell pepper, sliced into thin strips
- 2 cups broccoli florets
- 2 carrots, thinly sliced
- 1 yellow onion, thinly sliced
- 3 cloves garlic, minced
- salt and fresh ground pepper, to taste
- crushed red pepper, optional
- toasted sesame seeds, optional
- Preheat oven to 425˚F.
- Line a sheet pan with foil and place it in the preheated oven for 15 minutes.
- In the meantime, combine the soy sauce, sesame oil, rice vinegar, honey, and ground ginger in a mixing bowl; whisk until thoroughly incorporated.
- In a separate bowl, combine chicken pieces, peppers, broccoli, carrots, onions, and garlic.
- Pour the soy sauce mixture over the chicken and veggies and season with salt and pepper; mix and stir until well combined. See Notes below for marinating the chicken.
- Carefully remove the sheet pan from the oven; transfer the chicken and vegetables flat on the hot baking sheet.
- Put the baking sheet back in the oven and cook, stirring halfway through, until the chicken is fully cooked, about 12 to 14 minutes.
- Remove from oven and season with crushed red pepper.
- Taste for seasonings; adjust accordingly.
- Top with sesame seeds.
- Chicken: I like to use chicken tenders for this recipe, but you can also use boneless chicken breasts or boneless chicken thighs.
- Stir Fry Vegetables: In this particular recipe, I used peppers, onions, broccoli, and carrots, but don’t stop there. You can use chopped asparagus, bean sprouts, chopped zucchini, tomatoes, mushrooms, and so much more.
- Make Ahead: This is a great recipe for meal prep. You can chop up everything and keep all the ingredients in separate bags or cook a batch of this stir fry on the weekend and pack it for weekday lunches. Remember to make extra sauce to moisten the stir fry. And make some extra sauce just for a bonus drizzle. 😊
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.