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4.84 from 6 votes

Sheet Pan Chicken and Veggie "Stir Fry"

All of the delicious stir-fry flavors you love…baked up into one delicious sheet pan meal!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Chinese
Keyword: 30 minute, chicken, sheet pan
Servings: 6 -8 servings

Ingredients

Chicken and Veggies Stir-Fry Ingredients:

  • 1.25 pounds boneless skinless chicken breasts cut into bite-sized pieces
  • 1 batch stir-fry sauce (see below)
  • 1/2 pound asparagus cut into bite-sized pieces
  • 3 cups broccoli florets
  • 2 cups Brussels sprouts halved (with ends trimmed off)
  • 1 bell pepper cored and sliced into bite-sized pieces
  • 1 small red onion peeled and thinly sliced
  • optional: thinly-sliced green onions and toasted sesame seeds for garnish

Stir-Fry Sauce Ingredients:

  • 1/3 cup soy sauce
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons avocado oil or olive oil
  • 1 tablespoon oyster sauce
  • 1 teaspoon freshly-cracked black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon sesame oil
  • 1/4 teaspoon ground ginger

Instructions

How To Make The Stir-Fry:

  • Heat oven to 425°F.  Grease a large baking sheet with cooking spray, and set aside.
  • Combine the chicken and stir-fry sauce together in a large bowl, and toss until combined.  Refrigerate and let the chicken marinate while you chop the remaining veggies.  (Or you can let it marinate in the refrigerator in a sealed container for up to 8 hours in advance for maximum flavor.)
  • Once the veggies are ready, add them to the bowl with the chicken, and toss until the veggies are evenly coated with the sauce.
  • Turn the chicken and veggies out onto the prepared baking sheet, and spread them out so that they are in an even layer.
  • Bake for 14-16 minutes, stirring once halfway through, until the chicken is cooked through and no longer pink inside.
  • Remove from the oven and serve immediately.

How To Make The Stir-Fry Sauce:

  • Whisk all ingredients together until combined.