Chicken stir fry on a sheet pan is the quick and easy dinner you need for a busy weeknight with the fam! 30 Minute Sheet Pan Chicken Stir Fry is about to be in your regular dinner rotation.
As a Reynolds Wrap Ambassador, I’m excited to show you how to use Reynolds Wrap® Non-Stick Foil in this quick and easy chicken dinner recipe!
Chicken Stir Fry was not a huge deal at my house growing up, but Teriyaki Chicken totally was. In fact, I used to make myself a chicken teriyaki quesadilla after school like all the time. I don’t know why. I don’t know what started it. But my goodness, I still think they are the most delicious twist on a Mexican fav.
A few years ago our 15 minute chicken stir fry went totally viral and within months I’d become even more lazy and started making it in the oven on one sheet pan. 90% of the time we eat it as is, but occasionally I love to throw in stir fry noodles which are crazy easy as all you have to do is throw them in a hot pan, no boiling needed. Or rice noodles which you soak in hot water.
No matter how you serve this Asian chicken recipe I know for sure that your family will love it! And a quick and easy meal is pointless if the the cleanup is a beast, so I always use Reynolds Wrap® Non-Stick Foil. It helps food lift right off with no messy cleanup, especially for sticky foods like this.
What Ingredients You Need for Chicken Stir Fry
You need a few chicken breasts and then a whole bunch of veggies, and then you can eat the stir fry as is or put it on top of rice or noodles. The sauce is going to require quite a few ingredients but it is seriously scrumptious! Here is what you will need:
- Chicken Breasts – you could go with thighs too, whichever you prefer, and cut them into good size chunks. Smaller pieces will over cook.
- Carrots – sliced into disks
- Red Onion – sliced into good sized pieces, remember, it’s 30 minutes in the oven at a higher temp which is necessary for better browning and caramelization for all the veggies
- Red Bell Pepper – red bells have sweetness, you could use yellow too, and I love the color adds!
- Orange Bell Pepper – also sweet like the red
- Broccoli Florets – cut into the bite size pieces
- Snow Peas – you can use snap peas too, whichever you can find
- Baby Bella Mushrooms – you can chop them up small or just half them for a meatier bite
- Bok Choy – we love the flavor and texture it adds
- Green Onion – chopped and sprinkled on top
- Rice Noodles (see section below for other options) – it’s up to your personal preference
For the Sauce
- Low Sodium Soy Sauce – I prefer low sodium so that I can control the saltiness of the dish
- Vegetable or Chicken Stock – with the soy sauce, it is the main base of the sauce
- Honey – natural sweetness
- Brown Sugar – adds sweetness and flavor
- Ground Ginger – you could use fresh instead, go with 1 tablespoon of fresh if you do
- Garlic – just 1 clove needed, finely minced
- Sesame Oil – you gotta have sesame oil in a stir fry, it’s the best flavor and a little goes a long way so you don’t need much
- Rice Vinegar – adds tanginess
- Oyster Sauce – adds a deep savory flavor
- Sweet Chili Sauce – sweet and spicy is life!
- Cornstarch – thickens the sauce
- Sesame Seeds – adds a little texture and flavor
The measurements for each ingredient can be found in the recipe card down below.
How to Make Chicken Stir Fry
All you need is 30 minutes for this recipe. Let me show you how…
- Preheat the oven and prep a sheet pan with Reynolds Wrap® Non-Stick Foil.
- Whisk the sauce ingredients together in a small saucepan and let it simmer.
- Combine the sauce with the chicken, carrots, peppers and onions and place everything on the prepared sheet pan.
- Bake for 15 minutes.
- Toss the rest of the veggies with some oil and S & P and stir it with the ingredients on the sheet pan and bake for another 8-12 minutes.
- If you’re going to use noodles or rice, make it while the stir fry bakes.
All of these instructions can also be found in the recipe card at the end of the post. You can also print or save the recipe from there.
Does it Really Matter Which Foil I Use?
Using Reynolds Wrap® Non-Stick Foil is actually really important. The sauce bakes all over that pan and will not only be a sticky mess, but the sugars and different components of the sauce will actually burn more in contact with the cookie sheet whereas nonstick foil keeps that from happening.
The new package now is easier to open too and has a tab that keeps the box fully closed for storing after use. BLESS THEM. Haha, Surely I wasn’t the only one wanting that all these years?
What to Serve with Chicken Stir Fry
Like I mentioned above, you can just eat the stir fry on it’s own or you can put it on top of something. Here are a few things to serve chicken stir fry with:
We went with rice noodles in these photos, but the stir fry really goes with just about anything!
Substitutions and Add-Ins for Stir Fry
The protein and vegetables are all totally flexible in this recipe. Make what your family loves! Here are a few ideas for possible substitutions or additions to this recipe:
- Proteins: pork, steak, ground turkey, ground pork
- Vegetables: asparagus, green beans, zucchini, brussels sprouts, baby corn
- Others: red pepper flakes, water chestnuts, cashews, sriracha
Tips for Making the Best Stir Fry
If you are will to try this sheet pan version of a typical stir fry, here are a few tips for having success:
- Use Reynolds Wrap® Non-Stick Foil to cook everything to perfection and avoid a messy, sticky cleanup
- Cut all the veggies and the chicken into similar sizes so that everything cooks evenly
- Spread all the ingredients evenly on the tray in a single layer
- Don’t undercook the chicken and veggies – that’s why the chicken and some veggies get cooked a little longer
- Don’t overcook the veggies and chicken – the veggies will be mushy and the chicken will be tough
How to Store, Reheat and Freeze Chicken Stir Fry
The best dinner recipes are the ones that everyone loves the first time and then can’t wait to dig into the leftovers the next day. This sheet pan chicken stir fry is one of those recipes.
To store it, let it cool completely before putting it in an airtight container. It will keep in the refrigerator for 4-5 days.
To reheat it, just zap it in the microwave for a minute or so.
To freeze it, let everything cool completely and place it in a freezer safe container. It will keep in the freezer for up to 3 months.
Prepping, cooking and cleaning for this sheet pan chicken stir fry doesn’t get easier than when you use Reynolds Wrap® Non-Stick Foil! If frees up more time for me to spend with my family in those precious hours when everyone is home! An easy 30 minute meal is just what your family needs this week!
More Easy Asian Recipes:
- Orange Chicken
- Asian Sticky Salmon
- One Pan Asian Shrimp Noodles
- Sticky Asian Grilled Chicken Breasts
- Ham Fried Rice
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Sheet Pan Chicken Stir Fry
- 4 Chicken Breasts boneless, chopped
- 2 Carrots sliced
- 1/2 Red Onion Sliced thick
- 1 Red Bell Pepper sliced
- 1 Orange Bell Pepper sliced
- 12 Ounces Broccoli Florets
- 1/2 Cup Snow Peas or sugar snap peas
- 4 Ounces Baby Bella Mushrooms chopped
- 2 Bok Choy chopped
- 1 Green Onion sliced
- 1 Package Rice Noodles *optional
For the Sauce
- 1/2 Cup Low Sodium Soy Sauce
- 1/3 Cup Vegetable or Chicken Stock
- 1 1/2 Tablespoons Honey
- 1 1/2 Tablespoons Brown Sugar
- 1 teaspoon Ground Ginger
- 1 teaspoon Garlic minced, about 1 clove
- 1 teaspoon Sesame Oil
- 1 teaspoon Rice Vinegar
- 1 Tablespoon Oyster Sauce
- 1-2 Tablespoons Sweet Chili Sauce
- 1 Tablespoon Cornstarch
- 1 teaspoon Sesame Seeds
- Heat the oven to 425 and line a sheet pan with Reynold's Nonstick Foil, dull side against the food to prevent burning of the sauce.
- In a small saucepan over medium heat, whisk together the sauce ingredients. Heat until simmering and then cook for 2 minutes. Remove from the heat.
- Toss the chicken, carrots, peppers and onions with the sauce and arrange them on the pan and set aside.
- Bake for 15 minutes, toss the broccoli, snow peas, mushrooms and bok choy in a little oil and salt and pepper and stir together with all ingredients on the pan. Cook another 8-12 minutes.
- Meanwhile, soak the rice noodles in hot water, or heat stir fry noodles in a hot skillet per package instructions. Remove from the oven and serve over rice noodles or eat alone with chopped green onion.
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