This easy Chicken and Vegetables Stir Fry is a healthy, light sheet-pan meal bursting with Asian flavors and ideal for busy weeknights. Tender chicken pieces roast alongside carrots, red bell pepper, broccoli, zucchini and sugar snap peas in a simple, flavorful stir-fry sauce for minimal prep and easy cleanup.
This week I’m collaborating again with my friend Amy from House of Nash Eats to share healthy, delicious meals for the new year. Be sure to check Amy’s recipe for Crispy Cast Iron Skillet Chicken Thighs—those golden, crackling thighs make a tempting dinner option!
I love stir-fry because it’s quick, flexible and easy to adapt. Usually I use my wok, but for this recipe I layered everything on a sheet pan and let the oven do the work—minimal hands-on time and an effortless, delicious result.
Customize your Chicken and Vegetables Stir Fry
- Chicken thighs work well in place of breasts—cut into bite-sized pieces and allow a few extra minutes of cooking time if needed.
- Make this vegetarian by swapping tofu for chicken and using vegetable broth or water instead of chicken stock.
- Use whatever vegetables you prefer: button mushrooms, thick-sliced onion, green bell pepper, zucchini or yellow squash, asparagus (cut into thirds) or cauliflower florets all work nicely.
- For a mild adventurous twist, add whole shishito peppers with the other vegetables.
- To add heat, stir chili oil, sriracha or crushed red pepper into the sauce to taste.
- For crunch, sprinkle toasted peanuts or cashews over the finished dish.
Kathy’s Notes
- Serve this sheet-pan stir fry over white rice. If you use a rice cooker, start the rice just before you put the pan in the oven so both finish at the same time.
- You can also serve it with Jasmine Rice with Ginger and Lemongrass for extra aroma and flavor.
- If you enjoy sheet-pan meals, try other easy options like shrimp fajitas, cod with chermoula, or chicken shawarma with vegetables for variety.
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Sheet Pan Chicken and Vegetables Stir Fry
Kathy McDaniel
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Ingredients
- 1 pound boneless skinless chicken breast, cut into 1-inch pieces
- 1 red bell pepper, cored, seeded and cut into 1-inch pieces
- 2 cups broccoli florets
- 1 cup sugar snap peas or snow peas
- 1 large carrot, thinly sliced
For the Stir Fry Sauce
- 2 garlic cloves, minced
- 2 teaspoons ginger, peeled and minced
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon rice wine vinegar
- 1/4 teaspoon sesame oil
- 2 tablespoons low sodium chicken broth
- 1 teaspoon cornstarch
To Garnish (optional)
- 1 – 2 green onions, thinly sliced
- 1 – 2 teaspoons sesame seeds
Instructions
- Preheat the oven to 375°F. Line a baking sheet with aluminum foil and lightly oil it or use nonstick spray.
- In a small bowl, whisk together the stir-fry sauce ingredients and set aside.
- Arrange the chicken, red bell pepper and carrots in a single layer on the prepared baking sheet. Pour the sauce over the chicken and vegetables and toss gently to coat.
- Bake for 15–18 minutes, until the chicken is cooked through. Add the broccoli and sugar snap peas (or snow peas) during the last 7–8 minutes of cooking so they remain tender-crisp.
- Garnish with sliced green onions and sesame seeds, if desired, and serve over rice.
Nutrition
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