sheet pan chicken stir-fry
Level
Easy
Cooking Time
40 Min
Serves
4
Published January 27, 2025 by Dr. Stephanie Gray, DC
This post may contain affiliate links.
You should make this Sheet Pan Chicken Stir-Fry. It’s so good and a super easy way to whip up dinner.
First a tray of veggies is roasted for 10 minutes. Then chicken pieces and sauce are added and roasted another 10 minutes. The broiler is used for 3-5 minutes to add a nice bit of carmelization. That’s it!
This recipe is naturally dairy free, gluten free (be sure to use gluten free soy sauce like tamari) with a soy free option (use coconut aminos in place of tamari or soy sauce). It’s low carb and suitable for diabetic, paleo or low-carb diets.
Sheet pan meals are amazing and so easy. You will certainly add this recipe to your regular routine.
Thanks for following my blog!
If you like sheet pan recipes, try these other recipes:
Sheet Pan Roasted Cauliflower and Wild Rice Soup
Sheet Pan Roasted Red Pepper Soup
12 minute broiler sheet pan steak fajitas.
Sheet pan Roasted Butternut Squash Soup
What equipment do you need?
-
standard sheet pan (18 x 13 inches) with a rim
-
1 Medium bowl
-
1 Whisk
What ingredients do you need?
-
- 15-20 cremini mushrooms, chopped (about 2-2.5 cups) or similar mushroom
- 3-4 cups broccoli florets from 1 large head of broccoli
- 2 large bell peppers
- 1 medium white onion
- 3 boneless skinless chicken breasts; cut into 1-small pieces
- 3 scallion; finely chopped
- 1/4 cup tamari sauce (a gluten free soy sauce) sub soy sauce or coconut aminos for soy free
- 1 tbsp sesame oil
- 1 tbsp balsamic vinegar
- 2 garlic cloves; minced
- 1 inch ginger; grated
- 1 tbsp arrowroot starch sub cornstarch
- 1 tsp honey
Substitutions:
- Tamari Sauce- What is tamari sauce? Tamari is a gluten free soy sauce. You can substitute gluten free or regular soy sauce for tamari. If you are avoiding soy, use coconut aminos.
- Arrowroot Starch/Powder– Arrowroot starch is a fine, white, flavourless powder made from the arrowroot plant. It’s a popular ingredient in gluten free (GF) and paleo cooking because it is naturally GF and free from corn. It works like cornstarch to thicken soups and sauces. Substitute cornstarch if you are not averse to it .
How to Store Leftover Stir-Fry
Store leftover chicken stir-fry in a glass, airtight container. It should be refrigerated and eaten within 5-7 days.
Freezes well for 2 months.
Sheet Pan Chicken Stir-Fry
Equipment
-
1 large sheet pan with a rim.
-
1 Medium bowl
-
1 Whisk
Ingredients
- 15-20 cremini mushrooms, chopped (about 2-2.5 cups) or similar mushroom
- 3-4 cups broccoli florets from 1 large head of broccoli
- 2 large bell peppers
- 1 medium white onion
- 3 boneless skinless chicken breasts; cut into 1-small pieces
- 3 scallion; finely chopped
Sauce
- 1/4 cup tamari sauce (a gluten free soy sauce) sub soy sauce or coconut aminos for soy free
- 1 tbsp sesame oil
- 1 tbsp balsamic vinegar
- 2 garlic cloves; minced
- 1 inch ginger; grated
- 1 tbsp arrowroot starch sub cornstarch
- 1 tsp honey
Instructions
-
Position the racks to the lower and upper thirds of the oven.
-
Preheat the oven to 425 F.
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In a medium bowl make your sauce. Whisk together the tamari sauce, sesame oil, balsamic vinegar, garlic, ginger, arrowroot starch, honey. Set aside.
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On the sheet pan, arrange your mushrooms, broccoli, bell peppers and onion. Drizzle with a little avocado or coconut oil. It’s ok if your sheet pan is full. The vegetables will get smaller as they roast.
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Roast on the lower rack for 10 minutes.
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Remove from the oven. Place the chicken over the vegetables in a single layer. Drizzle your marinade over everything.
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Return the sheet pan to the oven and roast on the lower rack for another 10 minutes.
-
Turn on the broiler and move the sheet pan to the upper rack. Broil for 2-5 minutes to brown the chicken and veggies a little bit.
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Remove sheet pan from the oven. Stir the veggies and chicken to mix everything up. Top with sliced scallions.
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Serve on own or with cauliflower rice or white rice.
Nutrition
I’m a Doctor of Chiropractic, with a special interest in nutrition. I am passionate about healthy eating and using food to heal thyself. Food should be made in a kitchen not a factory. I believe in eating whole foods, keeping processed foods to a minimum. It is my goal to show you that eating healthy and cooking at home can be simple and very rewarding! All of my recipes are gluten-free. Some are ketogenic or paleo friendly.
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