Sheet Pan Chicken Stir Fry

Craving takeout flavors without the extra dishes or wait time? Sheet Pan Chicken Stir Fry delivers tender chicken and crisp vegetables roasted together in a sweet-savory sauce that caramelizes beautifully in the oven.

This recipe is ideal when you want a wholesome dinner that doesn’t feel boring. It’s fast, flexible, and family-friendly, making it a great option for weeknights, meal prep, or easy entertaining.

How to make Easy Sheet Pan Chicken Stir Fry

Makes approximately 4 servings

Equipment Needed

Measuring cups and spoons, cutting board, knife, large bowl, silicone spoon, sheet pan

Ingredients

• 1 – 1 ½ lbs chicken breasts, cut into thin strips
• 1 cup sugar snap peas
• 1 cup carrots
• 1 red bell pepper 
• ¼ cup soy sauce
• 3 tbsp olive oil 
• 2 tbsp honey
• 1 tbsp minced garlic 
• 1 tsp onion powder 
• 1 tsp garlic powder
• ½ tsp salt
• 1 chopped green onion, for garnish 
• ½ – 1 tsp sesame seeds, for garnish 

Step-by-Step Process

1. Preheat the oven to 425 degrees.

2. Cut the bell pepper into one-inch pieces and dice the green onion. Cut the chicken into thin strips.

3. In a large bowl, whisk together the soy sauce, olive oil, honey, and seasonings, then add the chicken, peas, carrots, and red pepper. Toss to combine.

4. Spread in a single layer onto a sheet pan, pouring any excess sauce over everything.

5. Bake for 20-25 minutes until the chicken is done, and the vegetables are tender.

6. Sprinkle diced green onions and sesame seeds over it to garnish. 

7. Serve with rice or noodles if desired.

Helpful Tips for the Best Sheet Pan Chicken Stir Fry

• Marinate briefly if time allows: Boosts flavor for Sheet Pan Chicken Stir Fry.
• Don’t overcrowd the pan: Promotes roasting instead of steaming.
• Use sturdy vegetables: Helps Sheet Pan Chicken Stir Fry hold texture.
• Flip halfway if needed: Encourages even browning.
• Serve immediately: Keeps Sheet Pan Chicken Stir Fry crisp and juicy.

Sheet Pan Chicken Stir Fry

Print

Sheet Pan Chicken Stir Fry is a fresh, flavorful spin on a classic favorite—no wok required. Juicy chicken strips roast alongside colorful vegetables, all coated in a glossy soy-honey sauce that’s savory and sweet.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

• 1 - 1 ½ lbs chicken breasts, cut into thin strips
• 1 cup sugar snap peas
• 1 cup carrots
• 1 red bell pepper
• ¼ cup soy sauce
• 3 tbsp olive oil
• 2 tbsp honey
• 1 tbsp minced garlic
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp salt
• 1 chopped green onion, for garnish
• ½ - 1 tsp sesame seeds, for garnish

Instructions

1. Preheat the oven to 425 degrees.
2. Cut the bell pepper into one inch pieces and dice the green onion. Cut the chicken into thin strips.
3. In a large bowl, whisk together the soy sauce, olive oil, honey and seasonings, then add the chicken, peas, carrots, and red pepper. Toss to combine.
4. Spread in a single layer onto a sheet pan, pouring any excess sauce over everything.
5. Bake for 20-25 minutes until the chicken is done and the vegetables are tender.
6. Sprinkle diced green onions and sesame seeds over it to garnish. 
7. Serve with rice or noodles if desired.