Savor the Crispy Delights of Long John Silver’s Style Fish Fillets

Embark on a flavor voyage with this Chicken and Veggies Stir-Fry Sheet Pan recipe, merging the savory goodness of stir-fry flavors with the ease of oven-baking. Instead of standing over a hot pan, you can enjoy the same bold taste while letting the oven do the work.

Whether it’s a laid-back weeknight dinner or a fun family meal, this dish brings vibrant vegetables and juicy chicken to your dining table with very little effort.

Ideal for an enjoyable evening or a joyous event, this recipe encapsulates the comforting essence of stir-fry while simplifying the cooking process. Ready to elevate your mealtime with convenience and flavor? Let’s dive into this straightforward and utterly rewarding recipe.

Flavorful and Easy: Your New Go-To Chicken and Veggies Stir-Fry Sheet Pan

This Chicken and Veggies Stir-Fry Sheet Pan not only saves time but also amplifies taste with a rich, tangy sauce. The combination of broccoli, asparagus, Brussels sprouts, and peppers ensures every bite is bursting with freshness.

Not just a meal, this recipe offers a balanced way to enjoy vegetables with tender chicken, all coated in a glossy stir-fry glaze. It’s simple enough for beginners yet impressive enough to serve guests.

Here’s how you can achieve that stir-fry taste without a wok, complete with tips to ensure your chicken and vegetables are perfectly cooked.

Serving Suggestions: Pair with steamed rice, noodles, or even quinoa for a wholesome and filling dish.

Pro Tips for the Perfect Chicken and Veggies Stir-Fry Sheet Pan

Cut Even Sizes: Keep vegetables and chicken pieces uniform for even cooking.
Use High Heat: Baking at 425°F ensures caramelization and flavor, similar to stir-frying.
Marinate Longer: For deeper flavor, marinate the chicken up to 8 hours before cooking.
Don’t Crowd the Pan: Spread ingredients in a single layer to prevent steaming.
Add Garnishes: Green onions and sesame seeds add crunch and freshness at the end.

Chicken and Veggies Stir-Fry Sheet Pan Recipe

Preparation time: 15 minutes
Cooking time: 15 minutes
Servings: 4
Equipment: Large baking sheet, mixing bowls, whisk, knife

With this Chicken and Veggies Stir-Fry Sheet Pan recipe, your kitchen will be filled with savory aromas and colorful, healthy food in just minutes.

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)
½ pound asparagus, cut into bite-sized pieces
3 cups broccoli florets
2 cups Brussels sprouts, halved (ends trimmed)
1 bell pepper, sliced into bite-sized pieces
1 small red onion, thinly sliced
Optional: thinly sliced green onions and toasted sesame seeds for garnish

Stir-Fry Sauce Ingredients:

⅓ 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
¼ teaspoon ground ginger

Directions

Preheat Oven: Heat oven to 425°F. Grease a large baking sheet with cooking spray and set aside.
Marinate Chicken: Toss chicken with stir-fry sauce in a large bowl. Let marinate while chopping vegetables, or refrigerate up to 8 hours.
Combine Veggies: Add asparagus, broccoli, Brussels sprouts, bell pepper, and onion to the bowl with chicken. Toss until coated evenly in sauce.
Bake: Spread chicken and vegetables in a single layer on the prepared baking sheet. Bake for 14–16 minutes, stirring once halfway through. Cook until chicken is no longer pink inside.
Serve: Remove from oven. Garnish with sesame seeds and green onions if desired. Serve immediately with rice or noodles.

Ready to Relish!

This Chicken and Veggies Stir-Fry Sheet Pan offers a fabulous taste experience and brings the joy of stir-fry into your oven. It’s colorful, nourishing, and deliciously easy to make, making it perfect for weeknights or gatherings.

The tender chicken, caramelized vegetables, and savory sauce guarantee that everyone at the table will be satisfied.

Storage Solutions

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze cooked portions for up to 2 months. Reheat in the oven for best texture.
Meal Prep: Divide into containers with rice or noodles for ready-to-go lunches.