Savory Sheet Pan Chicken Stir Fry for Quick, Healthy Nights

A quick, healthy Sheet Pan Chicken Stir Fry featuring fresh vegetables and teriyaki sauce, perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 pound Chicken Breast or substitute with chicken thighs for extra flavor or tofu for a vegetarian option.

For the Vegetables

2 cups Bell Peppers any color works or try zucchini for a different texture.
1 cup Broccoli or swap with snap peas or green beans if preferred.

For the Sauce

1 cup Teriyaki Sauce or use soy sauce mixed with honey or a homemade teriyaki sauce.

Equipment

Oven
Sheet Pan
mixing bowl
Parchment Paper

Method

Step-by-Step Instructions for Sheet Pan Chicken Stir Fry

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
In a mixing bowl, take 1 pound of cubed chicken breast and pour in 1 cup of teriyaki sauce, tossing thoroughly. Allow it to marinate for 10 minutes.
Slice 2 cups of bell peppers and chop 1 cup of broccoli into small florets.
Spread the marinated chicken evenly on the sheet pan and scatter the bell peppers and broccoli around it.
Roast in the preheated oven for 20-25 minutes, stirring halfway through. Ensure chicken is golden-brown with an internal temperature of 165°F (75°C).
Let the dish cool slightly before serving, and drizzle extra teriyaki sauce if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 35gFat: 8gSaturated Fat: 2gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 7gVitamin A: 1500IUVitamin C: 90mgCalcium: 40mgIron: 2mg

Notes

For best results, store leftovers in an airtight container for up to 4 days, or freeze for up to 2 months.

Tried this recipe?

Let us know how it was!