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Sheet Pan Chicken Stir Fry
Quick and easy Asian sheet pan dinner for busy weeknights!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4 servings
- ½ cup soy sauce
- 2 Tablespoons rice wine vinegar
- 1 Tablespoon brown sugar
- 1 clove minced garlic
- 1 teaspoon sesame oil
- 2 green onions minced
- 4 boneless skinless chicken breasts chopped into 1-inch strips
- 1 large red bell pepper chopped
- 2 zucchinis sliced
- 2 cups broccoli florets
- 1 small red onion chopped
- 1/2 pound asparagus spears chopped
- 8 oz. sliced mushrooms
- 2 Tablespoons olive oil
In a zip top bag, mix together the soy sauce, rice wine vinegar, brown sugar, garlic and sesame oil. Add the sliced chicken to the bag and let the chicken marinate for at least 2 hours or overnight.
Preheat the oven to 400 degrees.
Add all the vegetables to a sheet pan and toss with olive oil. Add the chicken with its marinade and toss everything together to coat.
Bake for 20-30 minutes, stirring halfway through cooking, until the chicken is cooked through and the veggies begin to soften. Serve with steamed rice.
Calories: 308kcal | Carbohydrates: 19g | Protein: 33g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 1782mg | Potassium: 1293mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1935IU | Vitamin C: 105.3mg | Calcium: 73mg | Iron: 3.6mg