Sheet Pan Chicken and Veggies

5 from 3 votes

Sheet Pan Chicken and Veggies

Skip the wok and make Asian sheet pan chicken and veggies in the oven instead! This one-pan recipe is ready in 30 minutes, dressed in the easiest homemade stir-fry sauce.

Prep Time15

Cook Time15

Total Time30

Course: Dinner

Cuisine: Asian

Keyword: chicken and veggies sheet pan, sheet pan chicken and veggies, sheet pan chicken stir fry

Servings: servings

Author: Katerina | Diethood

Equipment

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!

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