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 458 kcal

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

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

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.

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