Print

Sheet Pan Stir Fry Recipe

Print Recipe

★★★★★

4.9 from 84 reviews

A quick and easy Sheet Pan Stir Fry featuring tender chicken thighs and a colorful medley of vegetables, all baked together with a savory and slightly sweet sauce for effortless weeknight dinners.

Ingredients

Scale

Sauce

  • 1 tbsp cornstarch (or tapioca)
  • 1/2 cup coconut aminos (or gluten-free soy sauce or tamari)
  • 1/4 cup honey (or maple syrup, more or less to taste)
  • 4 cloves garlic (minced)
  • 1 tsp toasted sesame oil

Vegetables

  • 1 medium red onion (10 ounces, diced 1/4″)
  • 1 pound broccoli (2–3 heads, cut into small florets, about 4 cups)
  • 12 ounces carrots (thinly sliced, about 2 cups, 4–6 carrots)
  • 1 red bell pepper (8 ounces, diced into 1-inch pieces)

Protein

  • 1.5 pounds boneless skinless chicken thighs (1 package, cut into 1-inch cubes)

Instructions

  1. Preheat Oven: Preheat your oven to 450ºF and line two baking sheets with parchment paper. Trim any excess parchment paper to prevent burning during roasting.
  2. Prepare Sauce: In a bowl, whisk together the cornstarch and coconut aminos (or alternative soy sauce) until the cornstarch dissolves completely with no lumps. Add honey (or maple syrup), minced garlic, and toasted sesame oil. Mix well to combine all sauce ingredients.
  3. Prepare Vegetables: Place diced red onion on one of the lined baking sheets. For the broccoli, cut the tops into florets about ½ to 1 inch in size and spread on the baking sheet. Peel the broccoli stems and slice them thinly (around ¼ inch), adding them as well.
  4. Arrange Veggies: Finish prepping the carrots and red bell pepper by slicing and dicing as instructed. Divide all vegetables evenly and arrange them in a single layer across the two baking sheets to allow even roasting.
  5. Add Sauce to Vegetables: Pour the prepared sauce evenly over the vegetables on both baking sheets. Toss gently to coat all vegetables uniformly with the sauce.
  6. Initial Baking: Place the baking sheets in the preheated oven and bake for 10 minutes. About halfway through baking, rotate the pans for even cooking, especially if the oven racks are at different heights.
  7. Add Chicken: Remove the baking sheets from the oven. Add the cubed chicken thighs on top of the partially cooked vegetables. Toss gently to combine and spread the mixture evenly across both sheets.
  8. Finish Cooking: Return the baking sheets to the oven and bake for an additional 5-8 minutes, until the chicken is cooked through and no longer pink inside. Rotate the pans again if necessary for even cooking.
  9. Serve: Remove from oven and serve immediately. This stir fry pairs wonderfully with steamed rice or your favorite grain side dishes.

Notes

  • Adjust the sweetness of the sauce by adding more or less honey or maple syrup according to your taste preference.
  • Using parchment paper helps prevent sticking and makes cleanup easier.
  • Make sure to cut vegetables evenly for uniform cooking.
  • You can substitute chicken thighs with chicken breasts, tofu, or other proteins if preferred.
  • This recipe is naturally gluten-free if you use tamari or coconut aminos and corn or tapioca starch.

Keywords: sheet pan stir fry, easy chicken stir fry, healthy sheet pan meal, baked stir fry, gluten free dinner, quick chicken recipe

Find it online: https://flavorsbymaya.com/sheet-pan-stir-fry-recipe/