Sheet Pan Chicken Stir Fry
Make dinner simple with this Sheet Pan Chicken Stir Fry. Chicken and vegetables roast together in a savory sauce for an easy, flavorful meal with just one pan to clean. Perfect for busy weeknights.
Servings: 4
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.