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Sheet Pan Asian Stir Fry

Everyone’s favorite classic stir fry made on a sheet pan! No fancy wok/skillet needed here. Only one pan for clean-up. YESSSSS!

Prep Time
15 mins
Cook Time
15 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 carrots 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 reduced sodium soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon brown sugar packed
  • 1 tablespoon freshly grated ginger
  • 2 cloves garlic minced
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • 1 teaspoon Sriracha optional

Instructions

    Cup of Yum
  1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. 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.
  3. 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.
  4. 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.
  5. Serve immediately, garnished with sesame seeds and green onion, if desired.

Notes

  • *16 ounces broccoli florets is equal to about 3 cups.