Go Back
Homemade Chicken Stir-Fry Sheet Pan Meal photo

Chicken Stir-Fry Sheet Pan Meal

This Chicken Stir-Fry Sheet Pan Meal is quick, colorful, and loaded with flavor!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Stir-Fry:
  • 3 pieces boneless, skinless chicken breasts trimmed and cut into pieces at least 1 inch square
  • 2 pieces red bell peppers sliced
  • 2 cups sugar snap peas trimmed
  • 1.5 tablespoons peanut oil or any preferred cooking oil
  • 1-2 tablespoons sesame seeds preferably black

Equipment

  • Sheet Pan
  • Mixing Bowl
  • Spatula
  • Knife
  • Cutting board

Method
 

Preparation Steps:
  1. Preheat your oven to 400°F (200°C). A hot oven ensures that your chicken and vegetables roast beautifully, developing rich flavors.
  2. In a large mixing bowl, combine the cut chicken breasts, sliced red bell peppers, and sugar snap peas. Drizzle with the peanut oil and toss everything together until the chicken and veggies are well-coated.
  3. Transfer the chicken and vegetable mixture to your sheet pan, spreading it out in an even layer. This helps everything cook evenly and prevents steaming.
  4. Place the sheet pan in the preheated oven and roast for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. You can toss the mixture halfway through to ensure even cooking.
  5. Once the chicken and vegetables are done, remove the pan from the oven and sprinkle 1-2 tablespoons of sesame seeds over the top. The seeds add a nice crunch and a nutty flavor.
  6. Scoop the Chicken Stir-Fry onto plates and enjoy! This dish pairs wonderfully with rice or quinoa, but it’s just as delightful on its own.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat in the oven for the best texture, or use a microwave if you're short on time.
  • Feel free to freeze leftovers for up to 3 months, separating them into individual portions for easy thawing.