Are you ready to transform your weeknight dinners with a vibrant explosion of flavors? Look no further than this Sheet Pan Stir Fry Dinner that brings the essence of Asian cuisine right to your kitchen! With just 40 minutes from prep to plate, this recipe is not only quick and easy but also packed with delicious, wholesome ingredients. Imagine tender chicken and colorful vegetables, all roasted to perfection in one single pan—making cleanup a breeze! Dive into this culinary adventure and discover how to create a delightful meal that will have your family asking for seconds!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 2 cups mixed vegetables (bell peppers, broccoli, carrots)
- 1 pound chicken breast, sliced
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- Salt and pepper to taste
- Sesame seeds for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
- Prepare the vegetables by washing and cutting bell peppers, broccoli, and carrots into uniform bite-sized pieces to ensure even cooking.
- Slice the chicken breast into thin, even strips, approximately 1/2 inch thick. Pat the chicken dry with paper towels to help achieve better browning.
- In a large mixing bowl, whisk together soy sauce, sesame oil, minced garlic, minced ginger, salt, and pepper to create a marinade.
- Add the sliced chicken to the marinade and toss to coat evenly. Let it sit for 5-10 minutes to absorb the flavors.
- Spread the mixed vegetables on one side of the prepared baking sheet and the marinated chicken on the other side, ensuring they are in a single layer without overcrowding.
- Drizzle any remaining marinade over the chicken and vegetables for extra flavor.
- Place the sheet pan in the preheated oven and roast for 20-25 minutes, stirring halfway through to ensure even cooking and browning.
- Check that the chicken is cooked through (internal temperature of 165°F/74°C) and vegetables are tender with slight caramelization.
- Remove from oven and let rest for 2-3 minutes. Sprinkle with sesame seeds before serving.
- Serve hot, optionally over steamed rice or cauliflower rice for a complete meal.
Tips
- Prep Ahead: To save time, chop your vegetables and marinate the chicken the night before. This allows the flavors to meld beautifully and makes for a quicker dinner prep.
- Even Cooking: Cut your vegetables and chicken into uniform sizes to ensure they cook evenly. This will help achieve that perfect balance of tenderness and caramelization.
- Don’t Overcrowd the Pan: Spread the chicken and vegetables out in a single layer on the baking sheet. Overcrowding can lead to steaming instead of roasting, which means you won’t get that delicious browned finish.
- Customize Your Veggies: Feel free to swap in your favorite vegetables! Snap peas, zucchini, or even asparagus can work wonders in this stir fry.
- Check for Doneness: Use a meat thermometer to ensure your chicken reaches an internal temperature of 165°F (74°C). This guarantees it's cooked through and safe to eat.
- Garnish for Extra Flavor: A sprinkle of sesame seeds not only adds a nice crunch but also enhances the visual appeal of your dish. Consider adding some sliced green onions or a drizzle of sriracha for an extra kick!
- Serve It Right: For a complete meal, serve your stir fry over steamed rice or cauliflower rice. This will soak up all the flavorful juices and make every bite irresistible!
Nutrition Facts
Calories: 276kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 2g
Cholesterol: 90mg
