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
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
*16 ounces broccoli florets is equal to about 3 cups.
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OMG! Your recipes are to die for! I’m so impressed 🙂
We made this last night and it was stellar! Added a few frozen pearl onions and quartered cremini mushrooms since we had no snow peas. The sauce was particularly tasty. We will make this again and for that matter, will also use the stir-fry sauce for traditional wok stir-fry. 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? TJIS IS ANOTHER FABULOUS DISH I WILL BE ADDING TO MY “TO MAKE LIST”.
This is not only a beautiful looking meal, but also “weight watchers” friendly. I calculated it’s only 1 freestyle point per serving! I am going to recommend this to all my friends, old and new, thank you! 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. Your simple ingredients alway produce a meal that is full of flavors! 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?
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. 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. If you want really authentic Asian (specifically Szechuan), I would check out: http://themalaproject.com/. 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. (prep time would be the same, but cooking time reduced).
However, many people don’t cook asian dishes on a regular basis and many people dont have a wok. And let’s face it, anything you can do to get us Americans to eat another veggie or two should be applauded (loudly). So for those reason I like this recipe! Keep up the great work!