You need only take a quick glance at any of my social media profiles to realize that I’m a Mama. Of three. Who are quite little and mostly dependent on said Mama.
So it should come as no surprise that in most anything I do, I have to be efficient. Whether it’s in the gym, on TBA, or in the kitchen. Especially in the kitchen. Meal organization is no joke and more often than not I gravitate towards easy, yet tasty, throw together meals that don’t take a lot of time. A lot to ask, right? But over the years, I’ve pinned and tested a lot of recipes that fit the bill. And have become staples in my Rolodex of go-to meals, including this easier than ever Sheet Pan Chicken Stir Fry.
What I love about this recipe is that it can become kind of a garbage meal. As in, if you don’t have exactly what the recipe calls for, you can throw in most any vegetable you have on hand. A couple chicken tenders, an easy sauce, and into the oven everything goes.
If you want to stop there, this sheet pan dinner is perfect on its own. But in true Asian fashion, I like to make a pot of rice while the pan is in the oven, too. All together a super easy meal that even my littles ask for again and again!
Happy cooking!
(Sheet Pan) Chicken Stir Fry
Equipment
- Sheet pan
- Aluminum foil
Ingredients
Soy Sauce Marinade
- 1/4 c. low sodium soy sauce
- 1 tbsp. sesame oil
- 1 tbsp. rice vinegar
- 1 tbsp. honey
- 1/8 tsp. ground ginger
Chicke and Vegetables
- 1 lbs. chicken tenders, cut into 1-inch pieces
- 1 red bell pepper, sliced into thin strips
- 1 orange bell pepper, sliced into thin strips
- 2 c. broccoli florets
- 2 carrots, thinly sliced
- 1 yellow onion, thinly sliced
- 2 garlic cloves, minced
- Salt and Pepper, to taste
- Toasted sesame seeds (optional)
Instructions
- Preheat oven to 425ºF. Line baking sheet with foil and set aside until ready to use.
- For the marinade, in a small bowl, combine the soy sauce, sesame oil, rice vinegar, honey, and ginger. Whisk until thoroughly combined.
- In a large bowl, combine the chicken, red pepper, orange pepper, broccoli, carrots, onion, and garlic. Pour the marinade over the chicken mixture, season with salt and pepper, and stir to thoroughly coat chicken and vegetables.
- Transfer chicken mixture to baking sheet. Bake for 12 to 14 minutes, stirring halfway through, or until chicken is thoroughly cooked. Remove pan from oven, top with sesame seeds, and serve.
Notes
- Feel free to substitute the listed vegetables with whatever you may have on hand!
- If time permits, marinate the chicken only for 30 minutes in the refrigerator and then toss with the vegetables before placing everything on the baking sheet.
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