Sheet Pan Chicken Stir Fry
Published on October 14, 2026
Quick Summary
This Sheet Pan Chicken Stir-Fry is an easy weeknight dinner made with tender chicken, broccoli, bell peppers, and onion tossed in a sweet and savory honey garlic sauce. Everything roasts together on one pan, so you get delicious caramelized edges, plenty of flavor, and minimal cleanup. Serve it over rice for a simple, family-friendly dinner that is perfect for busy nights!
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Pin ItEasy Sheet Pan Chicken Stir Fry With Honey Garlic Sauce
If you love chicken stir fry but don’t love standing over the stove cooking everything in batches, you are going to want to try this Sheet Pan Chicken Stir Fry! It has all the flavors I love in a classic stir fry, but the oven does most of the work. Chicken, broccoli, bell peppers, and onion roast together on one pan with a homemade honey garlic sauce that is sweet, savory, and full of fresh ginger and garlic.
The sauce is what makes this dinner so good. Honey adds a little sweetness, soy sauce brings savory flavor, rice vinegar brightens everything up, and toasted sesame oil gives the sauce that familiar stir fry flavor. As the chicken and vegetables roast, the sauce caramelizes around the edges, making every bite delicious.
This is one of those dinners that makes getting a meal on the table feel a little easier. You don’t need a wok, you don’t have to cook the chicken and vegetables separately, and cleanup is simple. Just spread everything on a sheet pan, roast, and serve over rice with sliced green onions and sesame seeds.
I love serving this on busy weeknights, it’s flavorful and satisfying without a lot of extra work. I like to serve it with rice or noodles! It’s also a great option for meal prep because the chicken and vegetables reheat well for lunch the next day.
If you’re looking for an easy alternative to takeout, add this recipe to your dinner rotation!
Table of Contents
Ingredients (with Helpful Notes)
- Chicken breasts: Boneless, skinless chicken breasts are easy to prep and roast quickly. Cut them into evenly sized, 1-inch pieces so they cook at the same rate.
- Broccoli: Cut the florets into bite-sized pieces so they roast evenly and develop lightly browned edges.
- Red and yellow bell peppers: Using two colors adds sweetness, flavor, and a little extra color to the pan.
- Yellow onion: Cut it into chunks so it softens and caramelizes without disappearing as the chicken cooks.
- Olive oil: Helps the chicken and vegetables roast and keeps them from drying out.
- Low-sodium soy sauce: The savory base of the sauce. Low-sodium soy sauce lets you control the salt level while keeping all that classic stir-fry flavor. For gluten-free, use Tamari.
- Honey: Adds sweetness and helps the sauce caramelize in the oven.
- Rice vinegar: Balances the sweetness and brightens the sauce.
- Toasted sesame oil: Adds a nutty, savory flavor. A little goes a long way.
- Fresh ginger: Freshly grated ginger gives the sauce a bright, slightly spicy flavor.
- Garlic: Freshly grated or minced garlic adds plenty of flavor to the sauce.
- Sriracha: Optional, but a little heat balances the honey nicely. Add more if you like a spicier stir-fry.
- Water: Helps loosen the sauce so it coats the chicken and vegetables.
- Rice, green onions, and sesame seeds: Serve the stir-fry over cooked rice (or noodles) and finish with sliced green onions and sesame seeds for extra flavor and texture.
How to Make Sheet Pan Chicken Stir Fry
- Make the sauce. Start by whisking together the soy sauce, honey, rice vinegar, sesame oil, fresh ginger, garlic, sriracha, and water. The sauce comes together in minutes and gives the chicken and vegetables plenty of flavor.
- Get everything on the pan. Add the chicken, broccoli, bell peppers, and onion to a large, prepared sheet pan. Drizzle with olive oil, season lightly with salt and pepper, and pour the sauce over the top. Toss everything together so the chicken and vegetables are well coated.
- Roast until tender. Spread everything into an even layer, giving the ingredients as much room as possible. Roast at 425°F, tossing halfway through, until the chicken is cooked through and the vegetables are tender with lightly caramelized edges. The chicken should reach an internal temperature of 165°F.
- Serve with rice. Spoon the chicken and vegetables over warm rice and finish with sliced green onions and sesame seeds. Don’t forget to spoon any flavorful sauce from the pan over the top!
Tips for Making the Stir Fry
- Use your largest sheet pan. This is the most important tip! The chicken and vegetables need room to roast. If they’re crowded together, they’ll release moisture and steam instead of developing those delicious browned edges. Use two pans if needed.
- Cut the chicken evenly. Aim for pieces about 1 inch in size. Larger pieces may need more time, while smaller pieces can dry out before the vegetables are ready.
- Keep the vegetables similar in size. Bite-sized broccoli florets and evenly sliced peppers help everything cook at about the same rate.
- Don’t skip the halfway toss. Turning the chicken and vegetables helps them cook more evenly and gives the sauce a chance to coat everything again.
- Watch for browning. Honey helps the sauce caramelize, but it can brown quickly around the edges. If the vegetables are getting too dark before the chicken is cooked through, give everything a toss and continue roasting until the chicken reaches 165°F.
- Adjust the heat. Keep the sriracha mild or leave it out entirely for a family-friendly dinner. If you like a little more spice, add extra sriracha or a pinch of crushed red pepper flakes.
- Make the rice while the chicken is in the oven. Start your rice before putting the sheet pan in the oven, and everything should be ready around the same time.
How to Store
- Refrigerator: Let the chicken and vegetables cool, then transfer them to an airtight container. Store in the refrigerator for up to 4 days.
- Reheating: Reheat individual portions in the microwave until hot, or warm the chicken and vegetables in a skillet over medium heat. Add a small splash of water if the sauce has thickened or the chicken looks a little dry.
- Meal prep: Divide the chicken and vegetables into individual containers with cooked rice for easy lunches or dinners throughout the week. For the best texture, store the rice separately if you prefer to reheat it on its own.
Sheet Pan Chicken Stir Fry
Ingredients
For the Chicken & Vegetables:
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 4 cups broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium yellow onion, cut into chunks
- 1 tablespoon olive oil
- Kosher salt and black pepper
For the Sauce:
- 1/3 cup low-sodium soy sauce
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 1 teaspoon toasted sesame oil
- 1 tablespoon fresh grated ginger
- 2 cloves garlic, finely grated or minced
- 1 teaspoon sriracha, optional
- 1 tablespoon water
For Serving:
- Cooked rice, or noodles
- Sliced green onions
- Sesame seeds
Instructions
- Prep. Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper or spray with nonstick cooking spray.
- Make the Sauce. In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, sriracha, and water.
- Assemble. Place the chicken, broccoli, bell peppers, and onion on the prepared baking sheet. Drizzle with olive oil and season lightly with salt and black pepper. Pour the sauce over the chicken and vegetables and toss until everything is well coated. Spread everything into an even single layer, making sure the chicken and vegetables aren't too crowded.
- Roast. Roast for 20 minutes, tossing halfway through, or until the chicken reaches 165°F and the vegetables are tender and lightly caramelized.
- Serve. Serve warm over rice. Garnish with green onions and sesame seeds.
Notes
- Use a large sheet pan and spread the ingredients into a single layer to encourage roasting instead of steaming.
- Cut the chicken into evenly sized, 1-inch pieces so it cooks evenly.
- Toss the chicken and vegetables halfway through roasting. The honey in the sauce will caramelize, so keep an eye on the edges.
- For a spicier stir-fry, add extra sriracha or crushed red pepper flakes.
- Serve over cooked rice and garnish with sliced green onions and sesame seeds.
- Refrigerate leftovers in an airtight container for up to 4 days.
Nutrition
Have you tried this recipe?
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Variations
- Add more vegetables: Toss in sliced carrots, snap peas, mushrooms, or zucchini. Cut them into similar-sized pieces so they cook evenly, and make sure not to overcrowd the pan.
- Make it spicy: Add extra sriracha or a pinch of crushed red pepper flakes to the sauce. You can also serve chili crisp on the side for anyone who wants more heat.
- Use chicken thighs: Swap the chicken breasts for boneless, skinless chicken thighs. Cut them into 1-inch pieces and roast until they reach an internal temperature of 165°F.
- Switch up the rice: Serve the stir fry with brown rice, jasmine rice, or cauliflower rice. You can also serve it over cooked noodles for a fun variation.
Looks amazing! Could you do this with shrimp instead?