I’m excited to share today’s fabulously fast, filling, and flavorful Asian Chicken Stir Fry Sheet Pan Meal as part of my ongoing partnership with Shenandoah Valley Organic and their family of brands: Red Wheelbarrow, Blue Ridge Trail, and Farmer Focus.
I love SVO because their chicken is the best commercially raised chicken I’ve tasted. While they sponsor this post, all opinions, recipes, and photography are my own.
Some people wonder if a stir fry made on a sheet pan can replace wok cooking. The short answer is: yes. You don’t need a wok or to stand by the stove the whole time. This recipe is simple and reliably delicious.
I’ve made this Asian Chicken Stir Fry Sheet Pan Meal for my family multiple times in a short span—first to perfect it, then because we couldn’t stop eating it. The gingery, garlicky sauce, crisp-tender vegetables, and juicy chicken tenders are a winning combination. Best of all, it takes only minutes to assemble and about 20 minutes to roast.
The method is straightforward: spritz a sheet pan with non-stick spray, arrange quality chicken tenders around the edge, and fill the center with broccoli florets, bell pepper strips, and the white parts of green onions. Whisk a few Asian-inspired pantry ingredients for the sauce, drizzle it over the pan, and toss to coat. Roast 12 minutes, stir in snow peas, then roast 6 minutes more until the chicken reaches 165°F.
Because the prep and cook time are so short, this sheet pan stir fry quickly became a “busy night” favorite. Everyone in my family approved, even those who usually avoid vegetables. The chicken stays tender and juicy, and the vegetables maintain a pleasant crisp-tender bite.
If you like other chicken recipes, try my Smoked Whole Chicken for an easy and impressive introduction to smoking meat.
Asian Chicken Stir Fry Sheet Pan Meal
I recommend using chicken from the Shenandoah Valley Organic family of brands: Red Wheelbarrow, Blue Ridge Trail, and Farmer Focus. Their chicken is organic, humanely raised, and excellent in flavor.
You don’t need to trim the chicken tenders before placing them on the pan. If time is tight, use pre-cut broccoli florets and break larger pieces into bite-sized florets. I typically use one red and one yellow bell pepper, thinly sliced, but any mix of bell peppers will work.
As with any stir-fry-style dish, have everything chopped and measured before assembling. Slice green onions and separate the white and green parts: whites go on the pan at the start of cooking and the greens are scattered on top after cooking as a fresh garnish.
If you’re unsure the chicken is cooked, check with an instant-read thermometer—165°F in the thickest part indicates doneness.
Check how easy it is to make this sheet pan meal and enjoy a quick, satisfying dinner that feeds a crowd without fuss.
Asian Chicken Stir Fry Sheet Pan Meal
Rebecca Lindamood
Ingredients
For the Sauce:
- 3 tablespoons Reduced sodium soy sauce or Bragg’s Liquid Aminos
- 2 tablespoons Oyster sauce
- 2 tablespoons Rice wine vinegar
- 1 1/2 tablespoons Freshly grated ginger or ginger paste
- 1 1/2 tablespoons Honey
- 1 tablespoon Chili garlic sauce
- 3 cloves Garlic, chopped or 2 teaspoons garlic paste
- 1 1/2 teaspoons Cornstarch
- 1 teaspoon Sesame oil
For the Stir Fry:
- Non-stick cooking spray
- 1 to 1 1/2 pounds Boneless, skinless chicken tenders
- 1 pound Broccoli florets
- 1 whole Red bell pepper, stem and seeds removed, thinly sliced
- 1 whole Yellow bell pepper, stem and seeds removed, thinly sliced
- 4 whole Green onions, whites and greens sliced separately
- 2 cups Snow peas
- 2 teaspoons Toasted sesame seeds
Optional:
- Hot rice, for serving
Instructions
To Make the Sauce:
-
Whisk together all sauce ingredients and set aside.
To Make the Asian Chicken Stir Fry Sheet Pan Meal
-
Preheat oven to 425°F. Spray a sheet pan lightly with non-stick cooking spray. Arrange chicken tenders around the outer edge of the pan. Scatter bell peppers, the white parts of the green onions, and broccoli florets in the center.
Drizzle the sauce evenly over the chicken and vegetables and toss with tongs to coat. Place the pan in the oven and cook for 12 minutes.
Remove the pan, toss in the snow peas, and return to the oven for an additional 6 minutes, or until the thickest part of the chicken reaches 165°F. Scatter the green onion greens and toasted sesame seeds over the top and toss to coat the chicken and vegetables with the thickened sauce.
Serve immediately, alone or over hot rice.
Video
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use with your preferred calculator.
Did you make this recipe?
Tag @foodiewithfam on Instagram and use #foodiewithfamily so I can see your version!
