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Skip the wok and make Asian sheet pan chicken and veggies in the oven! Tender chicken pieces, sweet bell peppers, carrots, and onions get tossed in a mouthwatering stir-fry sauce and roasted in the same pan. Feel free to adapt this recipe with your favorite chicken marinade!
Sheet pan dinners like my sheet pan tandoori chicken and this one-pan chicken and veggies are the easiest way to have dinner on the table in 30 minutes or less! For an authentic stovetop stir-fry recipe, check out my Szechuan chicken.
If you look up the definition of the word “easy” in the dictionary, I feel like there should be a picture of a sheet pan dinner. This recipe for sheet pan chicken and veggies is packed with delicious Asian flavors and it comes together in 30 minutes! I had an extra package of chicken tenders in the fridge after last week’s sesame chicken dinner. This time, I decided to channel similar flavors into a sheet pan chicken stir fry instead.
Why This Sheet Pan Chicken Recipe Works
- Everything roasts together. I make stir-fries weekly because 1) I love the Asian-inspired flavors and 2) you can cook your protein and veggies all in the same pan. This sheet pan dinner meets that criteria, and it’s hands-free!
- It’s full of flavor. The chicken and veggies get tossed in the same soy-honey-ginger marinade. All that sweet and savory flavor gets locked in while they bake in the oven.
- Clean-up is easy. There’s just one pan and one mixing bowl to clean. That’s it! Midweek dinners don’t get much better.
Ingredients You’ll Need
I could honestly eat sheet pan chicken and veggies every day. This recipe has a nice tang, subtle sweetness, a little spice, and plenty of crunchy stir-fry vegetables! Below are some notes on the ingredients you’ll need. Scroll down to the recipe card for a printable list with the full recipe details.
For the Marinade
- Soy Sauce – I prefer low-sodium soy sauce. You can also use regular soy sauce, tamari, or coconut aminos.
- Sesame Oil – If you don’t have it already, I highly recommend adding sesame oil to your shopping list! There’s really no replacement for sesame oil in Asian cooking. It lasts in the pantry and you’ll use it in loads of other recipes, from chicken lo mein to kung pao beef.
- Rice Vinegar – You can substitute white or red wine vinegar if needed.
- Honey – Another option is to sweeten the sauce with maple syrup or brown sugar.
- Ginger – I use ground ginger since I always have it in my spice rack. You can also substitute ⅛ teaspoon of ground ginger with ½ tablespoon of freshly grated ginger if you prefer.
For the Chicken and Vegetables
- Chicken – I used chicken tenders, but any boneless, skinless chicken works here. You’ll chop the chicken into 1” pieces.
- Veggies – Sliced bell peppers, broccoli florets, and thinly sliced carrots and onions. Just about any quick-cooking vegetables will work in this sheet pan chicken recipe, though. I include some easy variations later on.
- Garlic – Freshly minced is best, but in a pinch, you can substitute ¼ teaspoon of garlic powder per fresh clove.
- Garnishes – Crushed red pepper flakes and toasted sesame seeds, for serving.
How to Make Sheet Pan Chicken and Veggies
I always preheat my sheet pan in the oven at 425ºF for about 15 minutes while I prep the chicken and vegetables. Preheating the pan helps to keep the food from sticking, and it also ensures that everything roasts evenly.
- Marinate the chicken and veggies. Whisk soy sauce with sesame oil, vinegar, honey, and ginger. Add that to a bowl with the chicken, peppers, broccoli, carrots, onions, and garlic, then season with salt and pepper. There’s also the option to marinate the chicken ahead, see below.
- Fill the pan. Take a preheated sheet pan out of the oven. Add the chicken and veggies, and spread them in an even layer.
- Bake. This sheet pan chicken and veggies recipe needs about 12-14 minutes at 425ºF. Remember to stir about halfway through the cooking time.
- Finish and serve. Once the chicken is cooked through, season with crushed red pepper flakes and sprinkle over some sesame seeds before serving.
Marinate Ahead
If time allows, I like to marinate the chicken in the honey-soy mixture separately for 30 minutes BEFORE combining it with the veggies. Just add the chicken pieces and marinade to a bowl, cover, and refrigerate it while it soaks. Afterward, toss the marinaded chicken with the vegetables and drain any excess liquid before baking.
On the subject of making ahead, sheet pan chicken and veggies are great for meal prep! It’s easy to chop up the raw ingredients and keep them refrigerated in separate airtight containers. I’ll also portion the roasted chicken and veggies to pack for weekday lunches, with extra sauce for a bonus drizzle. 😊
Recipe Tips
- Cut the chicken into even-sized pieces. I recommend 1″ pieces. This way, the chicken cooks through without over-cooking the veggies.
- Choose vegetables with similar cooking times. This sheet pan chicken stir fry is best suited for quick-cooking vegetables so that the chicken and veggies cook evenly. See the recipe card as well as the section below for ideas.
- Use another cut of chicken. In place of chicken tenders, you can make this sheet pan dinner with boneless chicken breasts or thighs instead. The baking times should be about the same if you cut the chicken into inch-sized bites. You can always use an instant-read thermometer to check that the internal temperature of the chicken reaches 165ºF.
- Adapt the sauce. For a sweeter sauce, add more honey. If you love spice, stir in Sriracha. For a thicker sauce, whisk in a teaspoon of cornstarch.
Easy Variations
Just like a stir-fry, this sheet pan version is a great way to use up ingredients you have kicking around in the fridge. Feel free to improvise depending on what you have on hand (I know I do!). Try these sheet pan dinner variations:
- Vegetables. Raid your crisper drawer for more easy-cooking veggies like cauliflower, asparagus, chopped zucchini, mushrooms, snap peas, bean sprouts, baby corn, etc. Frozen stir-fry vegetables also work great in this recipe! Just thaw and drain them beforehand.
- Protein. Instead of chicken, cook your sheet pan veggies with tofu, pork, or shrimp, or try sheet pan salmon or sheet pan steak. I still recommend cutting the protein into bite-sized pieces. You may need to adjust the baking time slightly depending on the protein you choose.
- Marinade. Choose your favorite chicken marinade! This sheet pan recipe works with just about any sauce or seasoning you’d like. Instead of the soy marinade I use here, borrow the homemade teriyaki sauce from my teriyaki chicken recipe. You can also try another flavor profile with my cilantro lime chicken or this mojo chicken marinade.
Serving Suggestions
This sheet pan dinner is perfect for busy weeknights. With our protein and vegetables sorted, all that’s needed is a side of fluffy Instant Pot jasmine rice (which, coincidentally, is ready in the same amount of time!). I also love serving sheet pan chicken and veggies with fried rice or teriyaki noodles, and something green, like a cabbage salad.
If we’re really playing up the Asian theme, I’ll crack out the steamer basket for a batch of shrimp shumai as an appetizer, and these vegetable spring rolls are quick to make in the air fryer. Afterward, these mini chocolate chip cookies are perfect for dessert!
Storing and Reheating Leftovers
- Refrigerate. Store the chicken and vegetables in an airtight container in the fridge for up to 4 days.
- Reheat. You can reheat leftovers in the oven at 350ºF, or in a skillet on the stovetop. The microwave works, too, in a pinch.
- Freeze. This chicken and veggies sheet pan dinner freezes great! Keep the cooked leftovers in an airtight, freezer-safe bag or container to freeze for up to 3 months. Thaw the chicken and veggies in the fridge before reheating.
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Sheet Pan Chicken and Veggies
Ingredients
FOR THE MARINADE/SAUCE
- ¼ cup low sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- ⅛ teaspoon ground ginger
FOR THE CHICKEN AND VEGETABLES
- 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
Instructions
- Prep. Preheat oven to 425ºF. Line a sheet pan with foil and place it in the preheated oven for 15 minutes.
- Make the marinade. In the meantime, combine the soy sauce, sesame oil, rice vinegar, honey, and ground ginger in a mixing bowl. Whisk until thoroughly incorporated.
- Mix the chicken and veggies. In a separate bowl, combine chicken pieces, peppers, broccoli, carrots, onions, and garlic.
- Marinate. Pour the soy sauce mixture over the chicken and veggies and season with salt and pepper. Mix and stir until well combined (see my Notes below for marinating the chicken).
- Fill the pan. Carefully remove the sheet pan from the oven. Transfer the marinated chicken and vegetables to the hot baking sheet and spread them in an even layer.
- Bake. Put the baking sheet back in the oven and cook for 12 to 14 minutes, stirring halfway through, until the chicken is fully cooked.
- Finish and serve. Remove the chicken and veggies from the oven and season with crushed red pepper. Taste for seasonings and adjust accordingly, then top with sesame seeds. Enjoy!
Equipment
Video
Notes
- When marinating: If time permits, marinate only the chicken with the soy sauce mixture for about 30 minutes. Then, toss the marinated chicken with the vegetables and pour out any excess liquid.
- 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. 😊
Nutrition
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.
Looks Great, and easy!
Love all the colors going on here, looks delicious!
This is an awesome time saving idea.
This looks like the easiest healthy dinner EVER. Love all the veggies in here too!
That is one beautiful sheet pan meal! I make sheet pan meals like once or twice a week. Can’t wait to try this one!
Sounds brilliant. Looks delicious.
This recipe is genius! I did not think there was a recipe easier than stir frying but you’ve made it. And YES you could rock it out like Pretty Woman just stick with your profession and not hers!
LOL!!! Yes, I’m definitely keeping my day job. HAHA! 😀
And I thought stir-fry was easy before! This is great!
What a fun take on chicken stir-fry! I truly can not have enough sheet pan meals in my recipe arsenal.
I love my sheet pan, too. Can we start a Sheet Pan Club?