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–+ servings

(Sheet Pan) Chicken Stir Fry

A one pan meal full of juicy chicken, roasted vegetables, and an easy Asian marinade that's on the table in 30 minutes!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Servings 4 servings

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. 
Keyword Asian, Cooking, Dinner, Recipe
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