Sheet Pan Chicken Stir-Fry

If you’re craving Chinese takeout, you can make this simple sheet pan chicken stir-fry at home in just minutes. Packed with tender-crisp vegetables and juicy chicken breast, you’ll keep this weeknight Whole30 supper on constant rotation!

An overhead shot of sheet pan chicken stir-fry fresh out of the oven. A hand is holding the edge of the pan with a towel. The red banner at the bottom reads paleo, Whole30, gluten-free.

Do you find yourself scrambling to throw together a healthy dinner night after night? As a lazy cook, I feel you. Although I know meal planning is the way to go and I normally have a few meals scheduled for the week, I’m not disciplined enough to do it everyday. When I’m not prepared, I throw together a sheet pan meal with meat and veggies that I find in the fridge and tie everything together with some nomtastic seasoning!

The secret is in the sauce!

My gluten-free and paleo All-Purpose Stir-Fry is a game-changer in the kitchen because it’s super versatile and can be used to season so many different types of dishes—from stir-fries to Instant Pot stews, and from salads to grilled meats. Don’t believe me? Check out this ever-growing roundup of recipes that use this indispensable condiment. Also, shake up a bottle already!

For this sheet pan chicken dinner, I add arrowroot powder to the All-Purpose Stir-Fry Sauce so it thickens as it cooks in the oven. I also add extra salt and oil to round out the marinade, but feel free to also boost the heat with a splash of sriracha or red pepper flakes if you’re in the mood for some tingle on your tongue.

A person in a gray apron is pouring a brown sauce into a large metal bowl filled with chopped carrots, sugar snap peas, shallots, shiitake mushrooms, and minced garlic.

Ingredient substitutions

The purpose of sheet pan dinners is to both get dinner on the table fast and use up whatever you have in the fridge. However, that doesn’t mean you can change the ingredients willy-nilly! The total cooking time for this sheet pan dinner is short—only about 15 minutes—so you need to pick proteins and vegetables that can be ready in that time (or cut them to size appropriately).

Here are some good ingredient substitutions:

  • Vegetable substitutions: broccolini, baby broccoli, snow peas, green beans, asparagus, broccoli and cauliflower (cut into small florets), bell peppers, and baby bok choy (cut into quarters or halves).
  • Protein substitutions: chicken thighs (cut into ½-inch strips), pork tenderloin (cut into ½-inch medallions).

Make ahead tips

If you want to make this recipe ahead of time, toss the ingredients together in the marinade and keep it refrigerated in a sealed container. You can do this the night before or the morning of—but don’t try to get too far ahead of yourself: if you marinate the ingredients for too long, the veggies and chicken will start oozing extra liquid or start breaking down.

A side view of a sheet pan chicken stir fry dinner right out of the oven, topped with scallions

How to store leftovers

The cooked leftovers can be stored in the fridge in a sealed container for up to four days. You can reheat the leftovers in the microwave (high power for about 2 minutes or until hot) or in the oven (325°F  /  160°C for 10 minutes or until heated through).

More sheet pan dinner inspiration

Love sheet pan dinners? Here’s a bunch more for you to try:

Let’s make sheet pan chicken stir-fry!

Serves 4

Ingredients

  • ½ cup All-Purpose Stir-Fry Sauce
  • 1 tablespoon avocado oil, plus more for greasing the sheet pan
  • 2 teaspoons arrowroot powder
  • ½ teaspoon Diamond Crystal kosher salt
  • 1½ pounds chicken breasts, cut into 1-inch cubes
  • 1 pound sugar snap peas, trimmed
  • ¼ pound shiitake mushrooms, cut in half or quarters
  • 1 large carrot, cut into ¼-inch slices
  • 1 large shallot, thinly sliced
  • 2 garlic cloves, minced
  • 2 scallions, thinly sliced

Equipment

All my favorite kitchen tools are listed here.

Method

Heat the oven to 400°F / 200°C convection roast or 425°F / 220°C conventional with the rack in the middle.

A hand is opening an oven and you can see that the rack is in the middle of the oven.

While the oven is heating up, whisk together the All-Purpose Stir-Fry Sauce, oil, arrowroot powder, and salt in a liquid measuring cup or bowl.

A smiling Asian woman is whisking All-Purpose Stir-Fry Sauce with other seasonings in a 2 cup Pyrex measuring cup

In a large bowl, combine the chicken, sugar snap peas, mushrooms, carrots, shallot, and garlic.

Someone in a gray apron is squeezing a garlic press with two hands and adding the minced garlic to a big silver bowl filled with chopped vegetables

Pour in the sauce and toss well to combine.

An overhead shot of someone mixing vegetables and chicken with stir-fry sauce

Grease a rimmed baking sheet with avocado oil or line it with parchment paper.

A brunette Asian woman is brushing avocado oil on a rimmed baking sheet.

Transfer the chicken and veggies to the baking sheet and arrange in a single layer.

An overhead shot of a sheet pan filled with uncooked stir-fry chicken and vegetables in a single layer.

Pop the tray in the oven.

An Asian woman is bending down to place a sheet pan filled with chicken and vegetables into an open oven.

Bake for 14 to 17 minutes, rotating the pan at the midway point.

A gloved hand is rotating a sheet pan chicken and vegetable dinner at the midway point while it is baking.

The sheet pan chicken dinner is ready when the vegetables are tender-crisp and browned in parts and the chicken is cooked through.

Two gloved hands are removing a sheet pan chicken stir-fry from an open oven,

Sprinkle on the sliced scallions and serve with some simple cauliflower rice!

An Asian woman is sprinkling sliced scallions on a sheet pan filled with stir-fry chicken and vegetables.


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!


PRINTER-FRIENDLY RECIPE CARD

An overhead shot of sheet pan chicken stir-fry right out of the oven. Two hands are holding the edges of the pan with blue and white towels.

Print Recipe

5 from 3 votes

Sheet Pan Chicken Stir-Fry

If you’re craving Chinese takeout, you can make this simple sheet pan chicken stir-fry at home in just minutes. Packed with tender-crisp vegetables and juicy chicken breast, you’ll keep this weeknight Whole30 supper on constant rotation!

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Dinner

Cuisine: Chinese

Keyword: gluten-free, grain-free, low carb, nom nom paleo, nomnompaleo, paleo, Sheet Pan, stir-fry, Whole30

Servings: 4

Calories: 354kcal

Author: Michelle Tam

Ingredients

  • ½ cup All-Purpose Stir-Fry Sauce
  • 1 tablespoon avocado oil plus more for greasing the sheet pan
  • 2 teaspoons arrowroot powder
  • ½ teaspoon Diamond Crystal kosher salt 
  • pounds boneless and skinless chicken breasts cut into 1-inch cubes
  • 1 pound sugar snap peas trimmed
  • ¼ pound fresh shiitake mushrooms cut in half or quarters
  • 1 large carrot cut into ¼-inch slices
  • 1 large shallot thinly sliced
  • 2 garlic cloves minced
  • 2 scallions thinly sliced

Instructions 

  • Heat the oven to 400°F / 200°C convection roast or 425°F / 220°C conventional with the rack in the middle.

  • While the oven is heating up, whisk together the All-Purpose Stir-Fry Sauce, oil, arrowroot powder, and salt in a liquid measuring cup or bowl.

  • In a large bowl, combine the chicken, sugar snap peas, mushrooms, carrots, shallot, and garlic. Pour in the sauce and toss well to combine.

  • Grease a rimmed baking sheet with avocado oil or line it with parchment paper. Transfer the chicken and veggies to the baking sheet and arrange in a single layer.

  • Bake for 14 to 17 minutes, rotating the pan at the midway point. The sheet pan chicken dinner is ready when the vegetables are tender-crisp and browned in parts and the chicken is cooked through.

  • Sprinkle on the sliced scallions and serve with some simple cauliflower rice!

Notes

  • If you want to make this recipe ahead of time, toss the ingredients together in the marinade and keep it refrigerated in a sealed container. You can do this the night before or the morning of—but don’t try to get too far ahead of yourself: if you marinate the ingredients for too long, the veggies and chicken will start oozing extra liquid or start breaking down.
  • Leftovers can be kept in the fridge in a sealed container for up to 4 days.

Nutrition

Calories: 354kcal | Carbohydrates: 24g | Protein: 42g | Fat: 10g | Fiber: 7g | Sugar: 9g

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