Ultra easy with minimal cleanup, this Sheet Pan Stir Fry is the perfect simple weeknight meal. It’s family-friendly and packed with veggies and protein. It’s gluten-free, dairy-free, and there’s a Whole30 option listed in the recipe as well. Serve this stir-fry with freshly steamed rice or cauliflower rice for a complete meal.
Watch how to make Sheet Pan Stir Fry
I make stir fries pretty much every single week because they’re so easy and tasty. But what’s even easier than a stir fry? A sheet pan stir fry where all the cooking takes place in the oven!
There’s no need to keep an eye on your pan over rip-roaring high heat and no stovetop mess either. Instead, you get a wonderfully caramelized stir fry ready to go in just 15 minutes of baking time.
It’s not the same seared flavor, but the caramelization from roasting at 450ºF is so good in a different way. So if you’re looking to bring some ease back into your dinnertime, this recipe is for you.
Ingredients & Substitutions
- Chicken thighs – are my favorite to use for stir-fries because they don’t dry out as easily, but you can also use boneless skinless chicken breasts.
- Stir fry sauce – for this honey garlic sauce, I use honey, soy sauce, sesame oil, cornstarch, and garlic. Maple syrup can be used instead of honey or omitted altogether. You can also use tamari or coconut aminos for soy sauce. If you use coconut aminos, I recommend adding the sweetener to taste because it’s much sweeter than soy sauce. You may also need to add more salt to taste if you use coconut aminos.
- Veggies – I use a mixture of red onion, thinly sliced carrots, red bell pepper, and small broccoli florets. You can use any stir fry veggies you like in this recipe like snow peas/snap peas etc. For hard veggies like carrots, make sure they are prepared in thin sliced or small dice so they cook fast enough.
How to make this recipe step by step
Step 1: Start by preheating the oven, then mix the stir-fry sauce ingredients in a small bowl. Add the soy sauce/coconut aminos gradually stirring to make sure the cornstarch dissolves without lumps.
Step 2: Next prep all the veggies. Be sure to thinly slice the carrots so they cook through and aren’t crunchy in the short baking time.
The same thing goes for the broccoli, small florets are the best here. If you buy bagged broccoli florets, cut them up to be small since they’re almost always gigantic.
Step 3: Line two baking sheets with parchment paper for easy cleanup. Then divide the veggies between the prepared baking sheets and pour the stir fry sauce evenly over both pans.
Step 4: Using a spoon, toss the sauce together with the veggies to evenly coat.
Then place the sheet pans into the preheated oven and bake for 10 minutes. If you need to put one pan on the top rack and the other on the bottom rack, rotate the pans halfway through the baking time.
Step 5: When the veggie baking time is up, remove the pan from the oven and add the cubed-up chicken to both pans.
Stir to incorporate the chicken evenly through the veggies and coat with the sauce. Then spread the stir fry mixture out evenly and return the pans to the oven to cook until the chicken is done, 5-8 minutes.
Ways to serve this
- Serve this stir fry with freshly steamed Instant Pot Rice.
- Garnish with a sprinkling of sesame seeds and/or thinly sliced green onion if desired.
- Or for another option, try cauliflower rice or my Spaghetti Squash.
- Add a fresh veggie with my Asian Cucumber Salad.
FAQ’s
No, a sheet pan stir fry has a nice caramelized roasted flavor, whereas a stovetop stir fry has more of a seared flavor. While the flavors are different, they are both good and the benefit of a sheet pan stir fry is easy cleanup and easy cooking.
Yes, you can use your favorite stir-fry vegetables in this recipe, just be sure they’re cut up small enough to cook through during the short 15-minute cooking time.
Storing leftovers
- To store – store any leftover stir fry in an airtight container in the refrigerator for 3-4 days. Stir fry will continue to get soggier as it sits in the fridge and the broccoli can end up tasting a bit weird because it reacts with the garlic when it sits more than 3-4 days in the fridge.
- Make ahead – this recipe and all stir fries are best fresh! However, you can mix the stir fry sauce 2-3 days ahead of time and refrigerate. You can also chop up all the veggies up to 3 days ahead and store them in an airtight container in the fridge.
- Reheating – place the leftovers into a small saucepan or frypan and heat over medium heat stirring often until heated through. I usually add any leftover rice to the pan with the stir fry along with 1-2 tbsp of water to rehydrate the hardened rice.
- To freeze – you can freeze stir fry but it’s much mushier when thawed again. Freeze in an airtight container for up to 1 month, and defrost in the fridge overnight before reheating.
Tips & Tricks
- Don’t rush cutting up the veggies into small pieces, it’s crucial to the cooking time. If the carrots aren’t thinly sliced they’ll still be crunchy after cooking.
- Use a garlic press to speed up prepping your garlic. I don’t recommend jarred garlic if at all possible because it has a harsh flavor. Once you start using a garlic press, you’ll never go back!
- Be sure to trim any excess parchment paper so it doesn’t burn at a high temperature. Most parchment paper is rated to go up to 450ºF, but not all of it. It makes cleanup an absolute breeze, just be sure there aren’t large amounts hanging over the edges of the baking sheets.
Dietary Options & Substitutions
- Paleo & Whole30 – use the tapioca starch and coconut aminos options. You can also omit the honey or maple syrup for Whole30.
- Gluten-free – be sure the soy sauce or tamari you choose is labeled gluten-free, or choose coconut aminos.
I really hope you enjoy this Sheet Pan Stir Fry! If you do get a chance to make this recipe, I’d love to hear from you in the comments.
Sheet Pan Stir Fry
INGREDIENTS
Honey Garlic Sauce:
- 1 tbsp cornstarch - or tapioca
- 1/2 cup coconut aminos - or gluten-free soy sauce, or tamari
- 1/4 cup honey - or maple syrup, more or less to taste, see notes
- 4 cloves garlic - minced
- 1 tsp toasted sesame oil
Chicken and Veggies:
INSTRUCTIONS
- Preheat the oven to 450ºF and line two baking sheets with parchment paper. Trim any excess parchment paper to prevent the paper from burning.
- Mix the cornstarch and coconut aminos/soy sauce until the cornstarch completely dissolves, and no lumps remain. Add the honey/ maple syrup, garlic, and sesame oil, mixing to combine.
- Finish prepping the veggies and divide them evenly in a single layer between the two baking sheets.
- Pour the sauce over the veggies evenly between the two baking sheets and toss to combine.
- Bake for 10 minutes rotating the baking sheets halfway through if they're not on one level in your oven.
- Remove the veggies from the oven and add the cubed-up chicken thighs. Toss to combine, spread the stir fry mixture out evenly, and cook until the chicken is done, 5-8 minutes. Rotate again if needed.
- Serve immediately with your choice of side, we love to serve this with steamed rice.
NOTES
nutrition facts
This recipe was originally published in 2017 and updated in 2024 with new photos, a video, and more tips and information.
Love this recipe, so quick and easy for busy weeknight dinners. It’s become part of our regular rotation!
Thanks so much for letting me know it’s part of your regular rotation, I’m so glad you’re enjoying it!