Save A vibrant, quick-cooking one-pan meal featuring tender chicken and crisp vegetables tossed in a savory stir-fry sauce—ready in less time than delivery.
This recipe delivers a colorful and satisfying dish that I often prepare on busy weeknights. It's a family favorite thanks to the crisp vegetables and tender chicken combined with a savory sauce.
Ingredients
- Chicken: 1 ½ lbs (680 g) boneless skinless chicken breasts or thighs cut into 1-inch pieces
- Vegetables: 1 red bell pepper sliced into strips 1 yellow bell pepper sliced into strips 1 medium broccoli crown cut into florets 1 medium red onion sliced 1 cup (150 g) sugar snap peas trimmed 2 medium carrots sliced on the bias
- Stir-Fry Sauce: ⅓ cup (80 ml) low-sodium soy sauce or tamari for gluten-free 2 tbsp honey or maple syrup 2 tbsp rice vinegar 1 tbsp sesame oil 2 cloves garlic minced 1 tbsp fresh ginger grated 1 tbsp cornstarch ¼ tsp crushed red pepper flakes optional
- Garnishes: 2 tbsp toasted sesame seeds 2 tbsp sliced green onions
Instructions
- Preheat Oven:
- Preheat the oven to 425°F (220°C) Line a large rimmed baking sheet with parchment paper or foil.
- Arrange Ingredients:
- Arrange chicken and all vegetables in an even layer on the prepared baking sheet.
- Make Sauce:
- In a small bowl whisk together soy sauce honey rice vinegar sesame oil garlic ginger cornstarch and red pepper flakes until smooth.
- Coat Chicken and Vegetables:
- Drizzle half the sauce over the chicken and vegetables tossing gently to coat.
- Roast First Half:
- Roast for 15 minutes Remove from oven toss everything again and drizzle with the remaining sauce.
- Roast Second Half:
- Return to oven and roast for another 5 minutes or until chicken is cooked through and vegetables are just tender.
- Garnish:
- Remove from oven and sprinkle with sesame seeds and green onions.
- Serve:
- Serve immediately optionally over steamed rice or quinoa.
Save My family loves gathering around the table to enjoy this vibrant stir-fry, making weeknights feel special and stress-free.
Preparation Time
15 minutes
Cooking Time
20 minutes
Additional Notes
Pairs nicely with a crisp white wine such as Sauvignon Blanc and can be customized with your favorite vegetables like zucchini or snow peas.
Save 
This sheet pan chicken stir-fry is a delightful meal that balances convenience and taste perfectly.
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Yes, both boneless skinless chicken breasts and thighs work well for this dish. Thighs offer a juicier texture and richer flavor.
- → What vegetables can I substitute?
You can swap in zucchini, mushrooms, or snow peas depending on your preference and availability.
- → Is it possible to make this gluten-free?
Absolutely. Replace regular soy sauce with tamari to keep the dish gluten-free without sacrificing flavor.
- → How do I prevent the vegetables from becoming soggy?
Arrange the vegetables in an even layer on the baking sheet and roast at a high temperature (425°F) to ensure they stay crisp-tender.
- → Can I marinate the chicken beforehand?
Yes, marinating the chicken in half of the sauce for 20 minutes before cooking enhances flavor and tenderness.
- → What can I serve this dish with?
It pairs nicely with steamed rice, quinoa, or for a low-carb option, cauliflower rice works very well.