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!

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!

Everyone loves a classic stir fry.

It’s just such a quick, easy and customizable clean-out-the-fridge type meal to get rid of those lingering stray vegetables.

And now you have a cheater version made on a sheet pan.

I mean, a stir fry is easy enough as it is. But now it gets even more effortless.

Just stir in everything onto your sheet pan. And pop it in the oven.

Boom. Done.

You can sub in tofu for vegetarian style or beef or pork to mix it up.

Additional vegetables can also be added as needed.

And don’t forget to drizzle Sriracha to your heart’s content.

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!

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

Directions:

  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.

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

Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 299.5 Calories from Fat 41.4
% Daily Value*
Total Fat 4.6g 7%
Saturated Fat 1.0g 5%
Trans Fat 0g
Cholesterol 98.0mg 33%
Sodium 787.4mg 33%
Total Carbohydrate 21.1g 7%
Dietary Fiber 2.3g 9%
Sugars 8.4g
Protein 43.6g 87%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.