This sheet pan stir fry chicken dish is a quick and healthy meal that the entire family will love! Ready in just 30 minutes with only about 10 minutes of hands-on time, dinner will be ready in no time.
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Stir fry is one of my favorite fast dinners. While this recipe is far from traditional stir fry, it is still delicious and best of all ... easy!
This recipe was inspired by my recipe for Asian Roasted Vegetables. It's pretty much a complete meal as it is, but you can certainly serve it over rice or noodles if desired.
Ingredients
This recipe uses very common ingredients. Most can be easily found at your local grocer.
- Soy Sauce
- Brown Sugar Substitute - I use Lakanto! Use code "THISMOMSMENU" for 10% off of your order!
- Sesame Oil
- Rice Vinegar
- Garlic
- Crushed Red Pepper Flakes
- Ground Ginger
- Boneless skinless chicken breast
- Carrots
- Broccoli Florets
- Snow Peas
- Red Bell Pepper
- Optional ingredients for serving: Sesame Seeds, Sliced Green Onion, Jasmine rice, or cauliflower rice
See the recipe card for quantities and continue reading for possible substitutions and variations.
Instructions
Start by preheating the oven to 425° F and grease a baking sheet with oil or nonstick spray. For good measure (and easy cleanup, I usually cover the pan with foil or parchment as well!)
Next, combine the soy sauce, brown sugar substitute, sesame oil, rice vinegar, garlic, red pepper flakes, and ginger in a large bowl. Once well combined, set aside about ½ cup of the mixture for later.
Add the chicken pieces to the bowl with the remaining soy sauce mixture. Place the bowl in the refrigerator for at least 10 minutes, but up to 6 hours.
Hint: This is a great time to prep your vegetables!
After the chicken has marinated, place it in a single layer down the center of the prepared sheet pan. discard the remaining marinade.
Arrange the vegetables on the sheet pan on either side of the chicken. Drizzle with the ½ cup of marinade that was reserved in step 2.
Bake in the preheated oven for 10 minutes. Remove the sheet pan from the oven and gently stir the chicken and vegetables.
Return the sheet pan to the oven and bake for an additional 10-15 minutes or until the chicken has reached an internal temperature of 165° Fahrenheit.
Serve the stir fry topped with fresh sliced green onion and toasted sesame seeds if desired. Enjoy!
Hint: If you prefer softer vegetables, cook them for 5-10 minutes before adding the chicken to the sheet pan.
Substitutions
These are some common substitutions that will work well in this recipe.
- Soy sauce - use liquid aminos or coconut aminos instead.
- Brown Sugar Substitute - You can use brown sugar or honey in place of the brown sugar substitute.
- Chicken Breast - Use beef, pork, chicken thighs, shrimp or even firm tofu for a vegan option! Be sure to adjust cooking time for the protein you are using.
- Vegetables - You can use plenty of other vegetables in addition to, or in place of the vegetables that I have listed in the recipe. Some of my favorites are zucchini, onions, mushrooms, and baby bok choy.
These are just a few of the substitutions that I have tested. If you try something else, I would love to hear about it in the comments!
If you are looking for an even easier Asian dish for one, then be sure to check out my Low Carb Asian Noodle Bowl!
Equipment
The only equipment that you will need for this recipe is a large bowl and a sheet pan.
While it isn't required, I find it super helpful to use a meat thermometer (affiliate link), especially when cooking chicken breast. This ensures that the chicken is not only fully cooked but also helps prevent overcooking which is especially bad when using chicken breast.
Storage
Store any leftovers in the fridge for up to 5 days. Reheat in the oven, a microwave, or in a hot skillet.
Unfortunately, this recipe does not freeze well.
Top tip
Make sure that your oven is fully preheated. This ensures that the chicken and vegetables will finish cooking at the same time.
📖 Recipe
Sheet Pan Stir Fry with Chicken
Equipment
Ingredients
- ½ cup Soy Sauce
- 3 tablespoon Brown Sugar Substitute or brown sugar
- ¼ tablespoon Sesame Oil
- 3 tablespoon Rice Vinegar
- 6 Cloves of Garlic minced
- ½ teaspoon Crushed Red Pepper Flakes more or less to taste
- 1 teaspoon Ground Ginger
- 1 ½ lb boneless skinless chicken breast cut into bite sized pieces
- 1 ½ cups Carrots peeled and sliced (about ½ lb)
- 2 cups Broccoli Florets cut into bite-sized pieces
- 1 ½ cups Snow Peas
- 1 Red Bell Pepper seeded and sliced
- Sesame Seeds and Sliced Green Onion optional, for serving
Instructions
- Preheat the oven to 425° F and grease a baking sheet with oil or nonstick spray.
- Combine the soy sauce, brown sugar substitute, sesame oil, rice vinegar, garlic, red pepper flakes, and ginger in a large bowl. Once well combined, set aside about ½ cup of the mixture for later.½ cup Soy Sauce, 3 tablespoon Brown Sugar Substitute, ¼ tablespoon Sesame Oil, 3 tablespoon Rice Vinegar, 6 Cloves of Garlic, ½ teaspoon Crushed Red Pepper Flakes, 1 teaspoon Ground Ginger
- Add the chicken pieces to the bowl with the remaining soy sauce mixture. Place the bowl in the refrigerator for at least 10 minutes, but up to 6 hours. Hint: This is a great time to prep your vegetables!1 ½ lb boneless skinless chicken breast
- Remove the chicken from the marinade and place it in a single layer down the center of the prepared sheet pan. discard the remaining marinade.
- Arrange the vegetables on the sheet pan on either side of the chicken. Drizzle with the ½ cup of marinade that was reserved in step 2.1 ½ cups Carrots, 2 cups Broccoli Florets, 1 ½ cups Snow Peas, 1 Red Bell Pepper
- Bake in the preheated oven for 10 minutes. Remove the sheet pan from the oven and gently stir the chicken and vegetables.
- Return the sheet pan to the oven and bake for an additional 10-15 minutes or until the chicken has reached an internal temperature of 165° fahrenheit.
- Serve the stir fry topped with fresh sliced green onion and toasted sesame seeds if desired. Enjoy!
Notes
Be sure to read the entire post for tips, tricks, and help troubleshooting.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.
Nutrition
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