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This super easy recipe for sheet pan chicken and veggie stir fry is made all on one pan in the oven! No need to stir fry in your wok and make a mess by splattering oil all over your stove! The stir-fry sauce is delicious and you will find yourself coming back to it regularly.
In this recipe, we are using carrots, red onion, broccoli and red bell pepper. But you can use any of your favorite veggies!
This is also wonderful for meal prep and you can parse out your lunches for the week, or serve it fresh for your friends and family.
Sheet Pan Chicken and Veggie Stir Fry
Preheat your oven to 425°F.
PREPARE THE SAUCE
Into a mason jar, add 1/3 cup soy sauce, 1/4 cup of chicken broth, 2 tablespoons toasted sesame oil, 1 tablespoon brown sugar, 2 cloves of garlic (minced), 1 tablespoon minced ginger, 2 tablespoons rice vinegar, 1 tablespoon tahini.
Put the top on the jar and give it a good shake.
You can use plain sesame oil (vs. the toasted sesame oil), but toasted sesame oil really adds a richer flavor.
CHOP UP THE VEGGIES
You’ll want about 4 cups of chopped veggies, and you can really use any vegetable! As long as they can cook evenly together.
In this recipe, we chopped up fresh carrots, broccoli, red onion and red bell pepper.
Slice the carrots in thinner slices (maybe 1/8″ thick) so that they cook enough. If you make the slices too thick, they will be too crunchy.
If you don’t like onion, you can omit it. If you don’t like red bell pepper, you can substitute with any other type of pepper that you enjoy.
Place all the veggies in a bowl and add about 3 tablespoons of your sauce.
Toss together to coat the veggies evenly with the sauce.
PREPARE THE CHICKEN
Cut up about 3/4 pounds of chicken into small chunks and place the chicken in its own bowl.
When you cut the chicken, make the pieces approximately 2-3 inches long and half an inch thick or so. Try and make them similar size so that they cook uniformly in your oven.
You can use skinless, boneless chicken breast, or you can use thighs if you’d like. We are using chicken breast in this recipe. Add 2 tablespoons of the sauce to the chicken and give it a good stir.
Then go ahead and add the chicken to the veggie bowl (or vice versa) and stir everything up well.
PREPARE THE SHEET PAN
Lightly coat a sheet pan with olive oil and place the chicken and vegetable mixture right onto the sheet pan. Spread out the chicken and veggies evenly throughout the sheet pan.
Make sure you have one layer only, and make sure that all the chicken pieces are touching the sheet pan.
This will ensure that everything cooks more evenly, and you’ll get some nice browning in the oven from contact with the sheet pan.
Drizzle about a couple tablespoons of the stir fry sauce all over the sheet pan. You can add a little more if you’d like! Some people like it saucier, and there is nothing wrong with that!
Cook in a 425°F oven for about 15 minutes, or until the chicken is fully cooked.
Serve with rice, or you can just eat it as is! If you like it spicy, drizzle some hot sauce on top.
Sheet Pan Stir Fry
This tasty "stir fry" is done all in one sheet pan! No more mess on your stovetop.
Ingredients
Sauce
- 1/3 cup soy sauce
- 1/4 cup chicken broth
- 2 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
- 1 tablespoon brown sugar
- 1 tablespoon fresh ginger, minced or grated
- 2 cloves of fresh garlic, minced
- 1 tablespoon tahini
New Group
- Veggies & Meat
- 4 cups mixed fresh veggies (carrots, red onion, broccoli, red bell pepper) cut into bite sized chunks.
- 3/4 pound of boneless skinless chicken breast (or thighs)
Instructions
- Preheat your oven to 425°F and make some rice if you want to serve this over rice.
- Prepare your sauce. Into a mason jar, add the following: soy sauce, chicken broth, sesame oil, brown sugar, garlic, ginger, rice vinegar and tahini. Place the cap on and shake it up.
- Chop up the veggies into bite sized chunks and place in a bowl. We like carrots, broccoli, red onion and red bell pepper, but you can use any veggies as long as they cook evenly together with the indicated cook time.
- Into the bowl with veggies, add about 3 tablespoons of the sauce and toss the veggies together so they're coated.
- Cut up your chicken into chunks and place in a separate bowl. Make the chicken about 2-3 inches long and about half inch thick or so. Add 2 tablespoons of the sauce and toss together.
- Add the chicken to the veggie bowl and mix everything together well.
- Lightly coat a sheet pan with olive oil and place the chicken and veggie mixture evenly throughout the pan. Spread everything out well so there is only one later and all the chicken is touching the pan.
- Drizzle another 2 tablespoons (or more if you'd like) of the sauce over the chicken and veggies.
- Place in your 425°F oven for about 15 minutes, or until the chicken is fully cooked.
Notes
This is great eaten fresh, but is also great for meal planning and can be packed up with rice for lunches throughout the week.
We love making this recipe to eat fresh, served over rice, but it’s also wonderful for meal planning!
Simply package up individual servings in your food storage containers to have lunches ready-made throughout the week.
Then simply warm it up and enjoy!
We hope you’ve enjoyed this sheet pan chicken and veggie stir fry recipe. If you love sheet pan dinners, try out our easy one pan roasted chicken and vegetable shawarma!