4.5 from 51 votes
Sheet Pan Asian Stir Fry
Sheet Pan Asian Stir Fry combines bite-sized chicken breast pieces with colorful vegetables like carrots, bell peppers, broccoli, and snow peas, all roasted together with a savory Asian-style sauce. The sauce blends soy and oyster sauces with rice wine vinegar, fresh ginger, garlic, brown sugar, and optional sriracha for balanced sweet, salty, and umami flavors. Roasting on a sheet pan simplifies the usual stir-fry technique while infusing the ingredients with caramelized edges and tender textures.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
4
servings
Course:
Main Course
Cuisine:
Asian
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.
Cup of Yum
Notes
- The 16 ounces of broccoli florets are approximately equal to 3 cups, to ensure proper vegetable proportion.