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
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
- 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 16-18Â 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
Did you make this recipe?
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Amazing…used various fresh Farmers market and followed loosely.  On our rotation permanently!
Can this be meal prepped and stored in fridge for multi day use?
Sorry, meant to leave 5 stars in my last review!
Hi there, I just wanted to thank you for all of your amazing recipes! You are one of my go to sites, and I find that your recipes consistently taste amazing. I love this recipe as a healthy weeknight dinner!
Can I use pork tenderloin cut into 1 inch pieces? Subbed shrimp the last few minutes last time I made this. Delish by the way
SOOOOOOOO Yummy, our family really enjoyed the meal.
Thank you its all I can say. You have made a huge difference in my life and in the way I see food. Best wishes!
The cooking method was spot on! I will admit I got lazy and used store bought stir-fry sauce…it came out good. Next time I will make mine following the directions in their entirity. Thanks for making these easy to execute recipes, they are a real time saver for busy people.
I love stir fry but always hated making it because of the spatering hot oil. I mixed up the sauce subbing fish sauce for the oyster sauce and added a T. of sweet chili sauce. OMG! The sauce was so delicious that I decide to marinade the meat in it and whipped up another batch of sauce to marinade the veggies. I used carrots, red bell pepper, onion, celery, brocolli and snow peas. I will never make stir fry on the stove top again! Thanks so much for this recipe!
Seriously easy and flavorful! I shared with at least 5 friends because of the taste and ease!
Love this recipe and make it often. I put parchment paper on the pan and spray with canola cooking spray.
Even less cleanup!
I have tried many of your sheet pan recipes and wish I had them when my kids were little. I can’t believe how many pots and pans I used for one meal back then.
Keep the recipes coming!
This recipe is fantastic and has become a weeknight staple! I appreciate that it is so simple to put together and healthy, though I do prefer to remove the ginger. Easy clean-up is only an extra bonus!
This looks great! I am out of oyster sauce and didn’t realize it until I read this. I couldn’t figure out what was missing in my stir fry today. I will get some and try this next week.
My whole family loved it! Spiced up the sauce a bit with Hoisin, cashews and some asian spice. It was awesome!
Usually your recipies are a slam dunk for us but tried this one twice and it keeps missing the mark. I know some of the fault is mine, I am terrible at being consistent with cutting chicken so second time I bought store cut chunks. Didn’t matter, the chicken was still overcooked. My other issues were with veggie doneness. First time I only remember overcooked chicken, this time I subbed in veggies my kids would eat so I used regular string beans. Should have put ut in from moment one, they were too crunchy. My broccoli was too. I used baby carrots cut up the peppers were the only part cooked just right. My husband was suggesting microwaving the veggies to what we like and maybe grilling the chicken. I think I’d rather just stir fry this and it’s still one pan to clean! I haven’t pulled out my wok in forever. I know the difference is standing over the wok vs just letting the oven do the work but, honestly, if it means it all comes out better I dont mind. I might double the sauce too. The flavor is great and we just ate it straight. No rice no noodles. So this was a very rare fail for us. But we still love Damn Delicious!
I’m sad to say it was a fail at our house. The chicken was cooked at the correct time, the carrots were still fairly crunchy. The snow peas were a terrible consistency. I should have just stir fried it because at least then I could give the veg more time but not overcook the chicken. I cooked the broccoli separately because we didn’t want it crunchy. I usually LOVE your recipes but for us this is a no go. Thanks for doing what you do. 😉
I doubled the sauce and added extra with the broccoli because my family usually likes extra sauce.  My husband is not a big fan of chicken unless it’s fried, but he ate two helpings of this and said he’d eat leftovers.  This is very easy and loaded with veggies.
Wow! So easy and good and barely any points on weight watchers! I didn’t have oyster sauce, substituted water, and still AMAZING! Thanks for this great recipe. Now on my list of favorites!
Just tried this tonight. It was super easy and very good. Both my husband and I enjoyed it. Will definitely make again
This was a great quick and easy weeknight meal! I cooked as instructed instead I doubled the sauce and tossed chicken and veggies with half then add the rest of sauce to the last 5 minutes of cook time. Also, I didn’t add the sriracha to the mix at all. Instead I left Sambal as a topper as I had to make it kid friendly. Served on rice noodles. Fabulous! thanks for sharing!
Sounds delicious!
OMG! Your recipes are to die for! I’m so impressed 🙂
We made this last night and it was stellar! Â Added a few frozen pearl onions and quartered cremini mushrooms since we had no snow peas. Â The sauce was particularly tasty. Â We will make this again and for that matter, will also use the stir-fry sauce for traditional wok stir-fry. Â We are new to your web site and have made several of your recipes and they are ALL good!
I am in the market for a new sheet pan. Do you have a favorite brand? I absolutely love your recipies!
Cook’s Illustrated tested their favorite sheet pans here:
https://www.cooksillustrated.com/equipment_reviews/1718-rimmed-baking-sheets.
I personally don’t have a preference. As long as they don’t warp in the oven, I’m happy! 🙂
I’m very surprised no one has subbed out the chicken and used sliced portabello mushrooms instead. They would go GREAT with this recipe. I’m just trying to figure out how much time they need in the oven. Any help?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
YUMMY! WITH ALL THESE AMAZING MEASL YOU PREPARE, HOW DO YOU STAY SO SMALL AND IN GREAT SHAPE? Â TJIS IS ANOTHER FABULOUS DISH I WILL BE ADDING TO MY “TO MAKE LIST”. Â
This is not only a beautiful looking meal, but also “weight watchers” friendly. Â I calculated it’s only 1 freestyle point per serving! Â I am going to recommend this to all my friends, old and new, thank you! Â I’ve been making your recipes for over 5 years now, and am happy I can still enjoy most of them while still being on weight watchers. Â Your simple ingredients alway produce a meal that is full of flavors! Â Thanks again.
Number three and four instructions confused me. Do you put the chicken in sauce and then bake or pour over at the end
I am going to increase corn starch and cook on top of stove. Thank you. Sure I will love. Will use your basic and just change out protein.
Sarah, the sauce is stirred in prior to baking.
Easy and delicious. The whole family loved it. Thanks!
Sheet pan Asian Stir Fry is delicious and is definitely a keeper recipe!
I recommend cooking the chicken by itself for 7 minutes then draining off the liquid. Simmer the sauce in a pan until it thickens. Add all of the ingredients and cook for 12 minutes in the oven.
Hi, can you tell me how much a serving size would be?Â
About 1-2 cups/serving.
Can you tell me the approximate weight of the chicken? I’m using thighs…thanks!
About 1 – 2 pounds.
Stir fry. On a sheet pan. Girl, you are a visionary. This is absolutely genius- can’t wait to try!
Made this tonight, AWESOME flavor, but mine also was very runny. I was hoping for more of a glaze on the meat/vegetables, as your photo shows
Made this tonight and it is fantastic! Do you think I could make this into a freezer meal (ready to cook) by blanching the vegetables and then putting them in a bag with the chicken and sauce, and then when ready to cook it, put everything onto a pan and bake?
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
Made this for dinner tonight. It was delicious and the whole family enjoyed! There are three of us and there was just enough leftovers for me to take to work tomorrow!
I’m a little confused. I made this tonight and the sauce did not thicken and create a glaze. Actually, everything was in a pool of “water” that the vegetables released. Did I do something wrong?
I’m not too sure – a pool of “water” should definitely not be happening!
The same thing happened to me. Have you had any luck adjusting the recipe and getting that glaze?
This is my first time on your blog. I like your recipes and would like to explore more, but every page autoplays your spaghetti squash video and it’s driving me nuts. Pausing it didn’t help. It would restart on its own. Scrolling past it sends it to the corner of my screen and I have to X out of it. EVERY page I visited.
Is it ok to toss the raw chicken around with the vegetables when you mix in the sauce mixture?
Yes.
I liked the dish. Â After cooking Szechuan at home for the better part of the lasts 2 years, I wouldn’t really call this authentic asian….more like American asian, but it is good. Â If you want really authentic Asian (specifically Szechuan), I would check out: Â http://themalaproject.com/. Â It is a great blog. (No, I dont have anything to do with it, I am just a huge fan).
The recipe is easy to make without a wok, but living here in DC with ethnic stores all around us I can get any ingrediant I need, I have a great wok, and I think the total time would even be less. Â (prep time would be the same, but cooking time reduced).
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However, many people don’t cook asian dishes on a regular basis and many people dont have a wok. Â And let’s face it, anything you can do to get us Americans to eat another veggie or two should be applauded (loudly). Â So for those reason I like this recipe! Keep up the great work!
Making this tonight with steak… what would you recommend as the cook time?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I would like to try this with steak as well. Did you figure out a good time and temp for steak?
I made this last night and was very pleased! I decided to cook all of the veggies the entire time. I also added mushrooms. My sauce did not stick to my veggies as it did in the photo. It was runnier, but I just spooned it over everything and served with rice.
This was easily one of the best homemade Asian dishes I have made! Awesome!
Another winner! The whole family liked it. Thank you!
Do you think I could use frozen mixed stir fry veggies?
I recommend using fresh veggies.
I used a bag of frozen vegetables and cooked them a little in the microwave. Â It was one of those frozen steam bags. Â I didn’t cook it as long as the bag said, maybe 3 min. Â I then added the vegetables during the last 10 minutes of the chicken cooking. Â Tossed it all together and finished cooking. Â I had no complaints doing it this way. Â Fresh is best unless you don’t have time to prep.Â
I love how simple this is- just what I need cooking in a tiny kitchen! Thanks!
I love your sheet pan dinner recipes! My hubby and I both work full time and have long commutes. By the time I get home, I’m tired. I’m actually cooking again since discovering your blog! Thanks for the sheet pan and slow cooker dinner ideas. These have been a lifesaver!
Do you need to trim the ends off of the snow peas?
Yes, you can trim as needed.
this looks tasty! can the oyster sauce be omitted or is there a substitute? im veg. thanks
Susan, here is a great forum discussing acceptable substitutes for oyster sauce. Hope that helps!
That is an interesting way of making a stir fry. Looks delish! nice work (:
This looks amazing! I just need ot buy a sheet pan so I can make it!
Paige
http://thehappyflammily.com
Sounds good but I’m a little surprised that the snow peas go in for the entire cooking time, and the broccoli only goes in for 7 – 10 mins……I would have thought it should be the other way around? Can you please confirm?
Lynda, you can stir in the broccoli and snow peas during the last 7-10 minutes of cooking time.
Yum! Â Pinned this
Is there a substitution for oyster sauce?Â
Olivia, here is a great forum discussing acceptable substitutes for oyster sauce. Hope that helps!
Yum! Looks great. Do you have nutrition info anywhere on your site?Â
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.
Oh yes please! Stir fry is one of my favorite dinners, but doing it all on one pan? Score!
http://www.justbeingbrooklyn.com
Is there any way to put shrimp instead of chicken into this cool recipe? Â My wife does not really care much for chicken.
Yes, absolutely. What a great idea! But please note that cooking time will vary.
Where are the noodles?Â
There are no noodles in this recipe. If you are looking for an Asian noodle recipe, you can try this instead:
https://damndelicious.net/2015/12/27/asian-garlic-noodles/.