Sheet Pan Chicken Stir Fry

This Sheet Pan Chicken Stir Fry is a quick and easy weeknight dinner your family will love.  Making it in a sheet pan makes it a hands off, no stir, stir fry!  {gluten free}

Did you guys get my survey?  So many of you responded.  Thank you so much!  I sent out a one-question survey last week to find out what you wanted to see more of here on Seasonal Cravings.  Can you guess what won?

Quick and easy dinners by a landslide!

No surprise there.  We are all so busy with sports, homework and after-school activities (not to mention jobs) that we can’t be expected to slave over dinner for 45 minutes every night.  Especially when you have a bad dog like my Cooper. Would you believe he jumped up on the counter last night and ate the most beautiful lemon, garlic roasted chicken?  I had to scramble to find something else for dinner.

Stupid dog.  Thank God he’s so cute.

Cooking this Sheet Pan Chicken Stir Fry in a sheet pan means that it is hands off.  I only tossed it once halfway through its cooking time.  The chicken and veggies do not get the same browning they would in a skillet but it’s still delicious (and quick!)

This Sheet Pan Chicken Stir Fry is…

• full of healthy vegetables
• kid-friendly
• ready in under 30 minutes
• flavorful
• delicious
• did I mention quick?

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Sheet Pan Chicken Stir Fry

This Sheet Pan Chicken Stir Fry is a quick and easy weeknight dinner your family will love. Making it in a sheet pan makes it a hands off, no stir, stir fry! {gluten free}

Course Dinner

Cuisine Asian

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Calories 458kcal

Author Karen Kelly

Ingredients

• 3 boneless skinless chicken breasts, cut into equal chunks
• 1 head of broccoli about 2 cups, chopped
• 1 red pepper sliced
• 1 onion sliced
• Sauce:
• 3 tbsp tamari or soy sauce
• 1 tsp corn starch
• 3 garlic cloves I used the jarred kind, minced
• 1 tbsp rice wine vinegar
• 1 tbsp brown sugar or honey
• 1 tsp sesame oil
• 1 tsp ginger
• dash of red pepper flakes optional

Instructions

• Preheat oven to 425 degrees.
• Spray a sheet pan with cooking spray.
• Whisk together all sauce ingredients until well combined.
• Place chicken in the sauce and let it marinate for a few minutes while you chop the peppers, broccoli and onions.
• Add vegetables, chicken and sauce to sheet pan and toss well so veggies are covered in sauce.
• Cook in preheated oven for about 16-20 minutes. Toss once halfway through.

Nutrition

Calories: 458kcal | Carbohydrates: 7g | Protein: 74g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 193mg | Sodium: 932mg | Potassium: 1296mg | Sugar: 4g | Vitamin A: 2.4% | Vitamin C: 6.3% | Calcium: 3.6% | Iron: 18.1%

Did you make this recipe?Tag @seasonal_cravings on Instagram or hashtag #seasonal_cravings

Note: In order for this to be gluten free you must use tamari, not soy sauce.

This recipe is slightly modified from The Yummy Life.