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 is one of my favorite weeknight dinners because it comes together fast and the whole family loves the mix of textures and flavors.
Ingredients
- Proteins: 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
- Step 1:
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil.
- Step 2:
- Arrange chicken and all vegetables in an even layer on the prepared baking sheet.
- Step 3:
- In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, cornstarch, and red pepper flakes until smooth.
- Step 4:
- Drizzle half the sauce over the chicken and vegetables, tossing gently to coat.
- Step 5:
- Roast for 15 minutes. Remove from oven, toss everything again, and drizzle with the remaining sauce.
- Step 6:
- Return to oven and roast for another 5 minutes, or until chicken is cooked through and vegetables are just tender.
- Step 7:
- Remove from oven and sprinkle with sesame seeds and green onions.
- Step 8:
- Serve immediately, optionally over steamed rice or quinoa.
Save This recipe always brings smiles around the table when we enjoy it together on busy nights.
Required Tools
Large rimmed baking sheet, parchment paper or foil, mixing bowls, whisk, chefs knife, cutting board
Allergen Information
Contains soy (soy sauce), sesame (sesame oil and seeds), and possible gluten (soy sauce). Use tamari for gluten-free. Always check ingredient labels for allergens.
Nutritional Information
Calories 340, Total Fat 8 g, Carbohydrates 30 g, Protein 37 g per serving
Save 
This sheet pan stir-fry is a fantastic way to enjoy a wholesome meal without the cleanup hassle.
Cooking Q&A
- → Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work well and stay juicy during roasting.
- → What vegetables can I substitute?
Try zucchini, mushrooms, or snow peas as tasty alternatives to the listed vegetables.
- → Is it possible to make this gluten-free?
Use tamari instead of soy sauce to keep it gluten-free without sacrificing flavor.
- → How do I make the sauce thicker?
The cornstarch in the sauce helps thicken it; whisk thoroughly before drizzling.
- → Can this dish be prepared ahead of time?
Marinate the chicken in half the sauce for 20 minutes before cooking to develop deeper flavor.