Sheet Pan Chicken Stir Fry – Easy One Pan Dinner Recipe for Busy Weeknights
When you need dinner on the table fast, this Sheet Pan Chicken Stir Fry is an easy solution. Chicken and vegetables are tossed in a savory sauce, then roasted together until tender and flavorful. There’s no wok needed and no standing over the stove. Since everything cooks on one pan, you’ll spend less time cleaning up and more time enjoying dinner.
If you need another fast dinner idea, this 30-minute Teriyaki Chicken Rice Bowl is a great choice.
How to Make Sheet Pan Chicken Stir Fry
Here are the ingredients you need to make this Chicken Stir Fry on a Sheet Pan, plus step by step instructions for how to make it.
Ingredients
- 1 – 1 ½ lbs chicken breasts, cut into thin strips
- 1 cup sugar snap peas
- 1 cup carrots
- 1 red bell pepper
- ¼ cup soy sauce
- 3 tbsp olive oil
- 2 tbsp honey
- 1 tbsp minced garlic
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp salt
- 1 chopped green onion, for garnish
- ½ – 1 tsp sesame seeds, for garnish
Step by Step Instructions
1. Preheat your oven to 425°F and prepare a large sheet pan.
2. Cut the bell pepper into bite-sized 1-inch pieces. Thinly slice the green onion and set aside for garnish. Cut the chicken into thin strips so it cooks evenly.
3. In a large mixing bowl, whisk together the soy sauce, olive oil, honey, and seasonings until well combined.
4. Add the chicken, peas, carrots, and bell pepper. Toss until everything is evenly coated in the sauce.
5. Transfer the mixture to the sheet pan and spread it out into an even layer. Pour any remaining sauce from the bowl over the top.
6. Bake for 20 to 25 minutes, or until the chicken is fully cooked and the vegetables are tender.
7. Remove the pan from the oven and sprinkle with the sliced green onions and sesame seeds.
8. Serve as is, or spoon it over cooked rice or noodles for a more filling meal.
This Sheet Pan Chicken Stir Fry is a great recipe to keep in your weeknight dinner rotation. It’s simple to prepare, easy to customize with your favorite vegetables, and packed with flavor. Serve it over rice, noodles, or enjoy it on its own for a quick and satisfying meal that doesn’t require much effort.
More Sheet Pan Dinners
- Sheet Pan Chicken Kabobs
- Sheet Pan Chicken Fajitas
- Sheet Pan Italian Chicken and Veggies
- Sheet Pan Pork Tenderloin with Potatoes
- Sheet Pan Pineapple Chicken
- Sheet Pan Ground Beef Nachos
Sheet Pan Chicken Stir Fry
Ingredients
- 1 – 1 ½ lbs chicken breasts, cut into thin strips
- 1 cup sugar snap peas
- 1 cup carrots
- 1 red bell pepper
- ¼ cup soy sauce
- 3 tbsp olive oil
- 2 tbsp honey
- 1 tbsp minced garlic
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp salt
- 1 chopped green onion, for garnish
- ½ – 1 tsp sesame seeds, for garnish
Instructions
- Preheat your oven to 425°F and prepare a large sheet pan.
- Cut the bell pepper into bite-sized 1-inch pieces. Thinly slice the green onion and set aside for garnish. Cut the chicken into thin strips so it cooks evenly.
- In a large mixing bowl, whisk together the soy sauce, olive oil, honey, and seasonings until well combined.
- Add the chicken, peas, carrots, and bell pepper. Toss until everything is evenly coated in the sauce.
- Transfer the mixture to the sheet pan and spread it out into an even layer. Pour any remaining sauce from the bowl over the top.
- Bake for 20 to 25 minutes, or until the chicken is fully cooked and the vegetables are tender.
- Remove the pan from the oven and sprinkle with the sliced green onions and sesame seeds.
- Serve as is, or spoon it over cooked rice or noodles for a more filling meal.
