Sheet Pan Chicken Stir Fry

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Recipe from Two Peas and Their Pod

This Sheet Pan Chicken Stir Fry features tender chicken, broccoli, bell peppers, and onion tossed in a sweet and savory honey garlic sauce. Everything roasts together on one pan for an easy weeknight dinner with big flavor and minimal cleanup. Serve over rice and finish with green onions and sesame seeds.

Prep Time10

Course: Main Course

Cuisine: Asian

Keyword: chicken stir fry, sheet pan meal, stir fry

Servings:

Calories: 386kcal

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