Sheet Pan Stir Fry is the easiest way to make a quick stir fry at home. You only need three ingredients: chicken, vegetables and sauce. Bake it without the mess on one sheet pan!
This takeout dinner is quick and easy to make, just like my Sesame Chicken and Shrimp Fried Rice. This sheet pan dinner is even easier.
Dinner time just got easier! This one pan chicken stir fry is so quick to prep and bake, it’s perfect for busy weekdays or you simply need an easy meal. Everything cooks together on one sheet pan in the oven, in just 15 minutes. I serve it with rice. Leftover sauce can be simmered until thick and drizzled over the finished dish. This recipe is quick, easy and delicious!
Ingredients:
- chicken breast or thighs
- broccoli
- onion
- garlic
- peppers
- stir fry sauce
How to make sheet pan stir fry?
- Chop veggies and chicken.
- Make stir fry sauce.
- Arrange everything on oiled sheet pan. I sprayed mine with olive oil cooking spray.
- Drizzle half of the stir fry sauce over the ingredients and stir in. I top the chicken with minced garlic.
- Bake until the chicken is done and veggies are tender.
- Simmer remaining sauce until it thickens and serve over finished dish.
What vegetables can I use?
I always go for broccoli florets, onions and bell peppers. You can add sugar snap peas, water chestnuts, mushrooms, thinly sliced carrots, and others.
Can I make this dish in the air fryer?
Absolutely! The air fryer is a perfect choice, especially during summer, when you don’t want to heat up the house. Cut the cooking time by half. Check if the chicken is done and cook for 2 to 3 minutes more if needed.
More easy Asian dinner recipes to make at home:
For more recipes like this one, feel free to browse the Asian category.
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Sheet Pan Stir Fry
Ingredients
for the stir fry:
- 1 lb chicken breast or thighs but into bite-size pieces
- 1 medium yellow onion
- 2 garlic cloves
- 2 cups broccoli florets
- 1/2 red bell pepper cut into strips
- 1/2 green bell pepper cut into strips
- 1/2 yellow or orange bell pepper cut into strips
for the sauce:
- 1/4 cup low-sodium soy sauce
- 1/4 cup water
- 2 tablespoons honey
- 1 teaspoon sesame oil
- 2 teaspoons apple cider vinegar
- 2 teaspoons cornstarch
Instructions
- Chop veggies and chicken.
- In a small bowl or glass measuring cup, whisk together the sauce ingredients.
- Preheat oven to 425 degrees F.
- Spray a large baking sheet with olive oil cooking spray.
- Arrange veggies and chicken on the pan.
- Drizzle half of the stir fry sauce over the ingredients and stir in. Top the chicken with minced garlic.
- Bake until the chicken is done and veggies are tender, 15 to 18 minutes.
- Simmer the remaining sauce in a small pan or cook in the microwave for 1 to 2 minutes, until it thickens and serve over finished dish.
Donna says
This was super easy but the sauce was kind of bland and thin. I don’t know what I could’ve done wrong because I followed the recipe exactly. After pulling it out of the oven I realized how diluted it was so I made a double batch of the sauce without the added water, cooked it in a saucepan until it thickened and it was better but still not like I think it should have been. I will make it again but leave the water out of it completely and see what happens.
Audrey says
I am a huge fan of stir fry and this is by far my favorite recipe! It’s quick and delicious! Thank you so much for sharing!
Anna says
I am so happy you love it! Thank you, Audrey!
Ashley F says
Sheet pan meals are the best! So easy to put together and to clean up! Loved the flavors!
Anna says
Absolutely! Perfect for busy weekdays!
Rachael Yerkes says
My favorite way to make stir fry! This is the best!
Anna says
Thanks, Rachael!
wilhelmina says
Sheet pan dinners are such a life saver! This one is so full of flavor, the family loved it!
Anna says
Thank you, Wilhelmina!