Sheet Pan Asian Stir Fry
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Asian
Sheet Pan Asian Stir Fry
Description
The Sheet Pan Asian Stir Fry recipe starts with cutting chicken breasts into chunks and mixing them with sliced carrots, red and yellow bell peppers, and a flavorful sauce made by combining soy sauce, oyster sauce, rice wine vinegar, brown sugar, freshly grated ginger, garlic, sesame oil, cornstarch, and optional sriracha for heat. The ingredients are arranged in a single layer on a baking sheet and baked at a high temperature.
During the final minutes, broccoli florets and snow peas are added to the pan to cook through but maintain some crispness. The roasting process imparts a slight char and caramelization, enhancing the savory depth. The dish is finished with sesame seeds and sliced green onions for texture and fresh flavor contrast.
This meal offers a straightforward way to prepare a balanced protein-and-vegetable dish with an Asian flavor profile, suitable for oven cooking without constant stirring. It can be served as a main course on its own or with steamed rice if desired.
Broccoli quantity used amounts to about 3 cups of florets, guiding portion sizes and vegetable balance. The cornstarch in the sauce helps thicken it slightly during roasting to coat the ingredients adequately.
Ingredients
- 4 boneless skinless chicken breasts, cut into 1-inch chunks
- 2 carrot cut diagonally into 1/2-inch-thick slices
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 16 ounces broccoli florets
- 1 cup snow peas
- 1 teaspoon sesame seeds
- 1 green onion thinly sliced
For the sauce
- 3 tablespoons soy sauce reduced sodium
- 2 tablespoons oyster sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon brown sugar packed
- 1 tablespoon ginger freshly grated
- 2 cloves garlic minced
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 teaspoon sriracha optional
Instructions
- Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- In a small bowl, whisk together soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, garlic, sesame oil, cornstarch and Sriracha, if using; set aside.
- Place chicken, carrots and bell peppers in a single layer onto the prepared baking sheet. Stir in soy sauce mixture and gently toss to combine.
- Place into oven and bake for 16-18 minutes, or until the chicken is cooked through. Stir in broccoli and snow peas during the last 7-10 minutes of cooking time.
- Serve immediately, garnished with sesame seeds and green onion, if desired.
Notes
- The 16 ounces of broccoli florets are approximately equal to 3 cups, to ensure proper vegetable proportion.
User Reviews
Overall Rating
4.5
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