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Sheet Pan Stir Fry

Sheet Pan Stir Fry Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 470
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs, cut into 2-inch pieces
  • 1 head broccoli (about 3 cups florets)
  • 2 red bell peppers, cut into 1-inch chunks
  • 8 oz snap peas, trimmed
  • 3 tbsp low-sodium soy sauce
  • 2 tbsp honey
  • 1 tbsp toasted sesame oil
  • 1 tbsp unseasoned rice vinegar
  • 2 cloves garlic, minced
  • 1 tsp fresh grated ginger
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 2 tbsp neutral oil
  • Kosher salt and black pepper
  • Sesame seeds and sliced green onions, for serving

Method
 

  1. Place a rimmed baking sheet in the oven and preheat to 425°F (220°C). Toss chicken, broccoli, bell pepper, snap peas, 2 tbsp oil, ½ tsp salt, and pepper in a bowl, then carefully transfer to the hot sheet and spread in a single layer.
  2. Roast 15 minutes. Flip the mixture with a spatula, then continue roasting until the chicken reaches 165°F (74°C) and veggies are blistered, 8 to 10 minutes more.
  3. Meanwhile, whisk soy sauce, honey, sesame oil, vinegar, garlic, ginger, and a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) until smooth.
  4. Pour the sauce over the hot ingredients, toss to coat, and roast 2 to 3 minutes until the sauce bubbles and thickens. Transfer to a platter, shower with sesame seeds and green onions, and serve right away.

Notes

If you prefer your vegetables with more bite, check them at the 20-minute mark and pull the pan early. This dish is best eaten right away, but leftovers keep well in the fridge and reheat nicely in a skillet with a splash of water.