This sheet pan chicken stir fry is the perfect answer for busy weeknights when you want big flavor without standing over the stove. Juicy chicken breast strips roast alongside crisp sugar snap peas, carrots, and red bell pepper, all tossed in a simple honey soy sauce with garlic and olive oil. Finished with green onions and sesame seeds, this easy sheet pan dinner delivers classic stir fry vibes with minimal prep and even less cleanup.
This post contains affiliate links. Please see our disclosure for more details.
You will need the following items to make this recipe:
- Measuring cups and spoons
- Cutting board
- Knife
- Large bowl
- Silicone spoon
- Sheet pan
Ingredients:
- Chicken,
- Sugar snap peas
- Carrots
- Red bell pepper
- Seasonings
- Olive oil
- Soy sauce
- Honey, Green onions
- Sesame seeds
Directions:
Preheat the oven to 425 degrees.
Cut the bell pepper into one inch pieces and dice the green onion. Cut the chicken into thin strips.
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.
Spread in a single layer onto a sheet pan, pouring any excess sauce over everything.
Bake for 20-25 minutes until the chicken is done and the vegetables are tender.
Sprinkle diced green onions and sesame seeds over it to garnish.
Serve with rice or noodles if desired.
Sheet Pan Chicken Stir Fry
Sheet Pan Chicken Stir Fry is a fast, flavorful dinner made with tender chicken and crisp vegetables roasted in a savory sauce. Everything cooks on one pan, making prep simple and cleanup easy.
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
- Preheat the oven to 425 degrees.
- Cut the bell pepper into one inch pieces and dice the green onion. Cut the chicken into thin strips.
- 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.
- Spread in a single layer onto a sheet pan, pouring any excess sauce over everything.
- Bake for 20-25 minutes until the chicken is done and the vegetables are tender.
- Sprinkle diced green onions and sesame seeds over it to garnish.
- Serve with rice or noodles if desired.
