Chicken Stir Fry Sheet Pan Meal

There’s something incredibly satisfying about a one-pan meal, and Chicken Stir Fry Sheet Pan Meal is no exception. When I first stumbled upon this recipe, I was searching for something quick yet delicious to whip up for dinner after a long day. The idea of tossing everything on one pan and letting the oven do the work was a game changer for me. I remember that night vividly; the aroma of roasted vegetables mixed with savory chicken wafted through my kitchen, making my mouth water in anticipation. This dish is not just a feast for the taste buds but also a palette of colors that brightens up any table.

Chicken Stir Fry Sheet Pan Meal Ingredients

In Chicken Stir Fry Sheet Pan Meal, each ingredient plays a crucial role in creating a symphony of flavors and textures. The combination of tender chicken, crunchy bell peppers, and fresh sugar snap peas not only makes this dish colorful but also nutritious. The key players include the peanut oil, which adds a delightful richness, and the sesame seeds, which offer a nutty finish. Together, they create a meal that’s as satisfying as it is healthy.

• 3 boneless, skinless chicken breasts, trimmed and cut into pieces at least 1 inch square: A lean protein source that absorbs flavors wonderfully and stays juicy during cooking.
• 2 red bell peppers: Not only do they add vibrant color to the dish, but they also provide sweetness and crunch.
• 2 cups sugar snap peas: These sweet, crisp vegetables give a refreshing crunch and balance the richness of the chicken.
• 1 1/2 T peanut oil: This oil adds a rich, nutty flavor that complements the other ingredients beautifully.
• 1-2 T sesame seeds, preferably black: These give a nice crunch as a topping and enhance the dish’s visual appeal.

Recipe Directions for Chicken Stir Fry Sheet Pan Meal

Cooking this Chicken Stir Fry Sheet Pan Meal is a straightforward process that allows you to multitask. It’s all about preparing your ingredients and letting the oven do the magic. Follow these steps, and you’ll have a delicious meal on your table in no time.

1. Start by trimming the chicken breasts and cutting them into pieces that are at least 1 inch square. This ensures even cooking and helps the marinating process.
2. In a bowl, combine soy sauce, rice vinegar, sesame oil, and garlic powder. This flavorful marinade is key, so mix it well.
3. Now, place the chicken pieces into a Ziploc bag and pour in half of the marinade. Seal the bag and give it a gentle shake to coat the chicken thoroughly. Let it marinate in the fridge for at least four hours. If you can, marinate it all day while you’re at work for even better flavor.
4. Preheat your oven to 425F/220C. While it heats up, cover a large baking sheet with foil. This not only makes cleaning easier but also helps the chicken cook evenly.
5. Once the oven is ready, place the baking sheet inside to get hot. This step is crucial for achieving that delightful roasted texture.
6. When the chicken has marinated, drain it well in a colander to remove excess liquid. You want it to roast well, not steam.
7. Take the hot baking sheet out of the oven and spread the chicken over the surface in a single layer, ensuring that the pieces aren’t touching. This allows them to roast properly. Bake for about eight minutes.
8. While the chicken cooks, trim the ends of the sugar snap peas. For the red bell peppers, cut out the core and seeds, then slice them into strips that are about the same thickness as the snap peas.
9. In a bowl, toss the cut vegetables with the remaining peanut oil. This adds flavor and helps them roast beautifully.
10. After eight minutes, remove the baking sheet from the oven and arrange the vegetables around the chicken. Try to have each piece touching the pan as much as possible for that perfect roast.
11. Return the baking sheet to the oven and cook for an additional 12 minutes, or until the chicken is cooked through and lightly browned.
12. Finally, brush the cooked chicken and vegetables with the remaining marinade and sprinkle with black sesame seeds before serving hot. Enjoy!

Ways to Adapt This Recipe

If you’re eager to mix things up, here are some great ways to adapt the Chicken Stir Fry Sheet Pan Meal:

• Storage: Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat in the oven or microwave.
• Freezing: You can freeze the chicken and vegetable mix before cooking. Just make sure to thaw it in the fridge overnight before roasting.
• Pairing: This dish pairs well with rice or quinoa for a more filling meal. Consider serving it with a side of steamed rice.
• Spice Level: If you enjoy a bit of heat, add some crushed red pepper flakes or sriracha to your marinade.
• Herb Infusion: Fresh herbs like cilantro or green onions can be sprinkled on top just before serving for added freshness.

What to Serve Alongside Chicken Stir Fry Sheet Pan Meal

When you serve Chicken Stir Fry Sheet Pan Meal, think of it as the main attraction on your dinner table. Here are some fantastic options to accompany it:

• Steamed Jasmine Rice: This is a classic pairing that will soak up all the delicious flavors from the dish.
• Crusty Bread: For those who love to mop up their food, a warm baguette adds a comforting touch.
• Fresh Salad: A light salad with greens and a vinaigrette can balance the richness of the stir fry.
• Spring Rolls: For an Asian-inspired meal, serve these as an appetizer for a complete experience.
• Occasions: This dish is perfect for casual weeknight dinners, gatherings, or even meal prepping for a busy week ahead.

FAQ

Conclusion

The Chicken Stir Fry Sheet Pan Meal is a delicious and vibrant dish that brings together a variety of flavors and textures in one simple preparation. With its healthy ingredients and ease of preparation, it’s a fantastic choice for any weeknight dinner. I encourage you to try this recipe and experience the joy of a meal that’s as satisfying as it is easy to make!

Chicken Stir Fry Sheet Pan Meal

The ultimate comfort food, Chicken Stir Fry Sheet Pan Meal is a colorful and nutritious dish that’s easy to prepare and absolutely delicious. With tender chicken and crisp vegetables roasted to perfection, it’s an easy weeknight dinner that you can whip up in no time. Make this tonight for a meal everyone will love!

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Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 3 pieces boneless, skinless chicken breasts trimmed and cut into pieces at least 1 inch square
• 2 pieces red bell peppers
• 2 cups sugar snap peas
• 1.5 T peanut oil
• 1-2 T sesame seeds preferably black

Equipment

• Frying Pan
• Oven

Method

 

1. Trim the chicken breasts and cut into pieces at least 1 inch square.
2. Combine soy sauce, rice vinegar, sesame oil, and garlic powder.
3. Put the chicken into a Ziploc bag and pour in half the marinade. Let chicken marinate in the fridge for at least 4 hours.
4. Preheat the oven to 425F/220C and cover a large baking sheet with foil.
5. Drain the marinated chicken well in a colander.
6. Spread the chicken on the hot baking sheet and cook for 8 minutes.
7. While the chicken cooks, trim the ends of the sugar snap peas and slice the red bell peppers.
8. Toss the veggies with the peanut oil.
9. Arrange the vegetables around the chicken after 8 minutes and cook for another 12 minutes.
10. Brush cooked chicken and vegetables with remaining marinade and sprinkle with black sesame seeds.

Notes

• Storage: Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat in the oven or microwave.
• Freezing: You can freeze the chicken and vegetable mix before cooking. Just make sure to thaw it in the fridge overnight before roasting.
• Pairing: This dish pairs well with rice or quinoa for a more filling meal.
• Spice Level: If you enjoy a bit of heat, add some crushed red pepper flakes or sriracha to your marinade.
• Herb Infusion: Fresh herbs like cilantro or green onions can be sprinkled on top just before serving for added freshness.

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Meet Sadie Mitchell

The Mood Catcher I’m our lead photographer, but my camera is just another tool in the kitchen, right next to my knife and whisk! I am obsessed with capturing the feeling of a meal the steam rising off a bowl or the golden light on a loaf of bread. I cook and style every shoot with the team, ensuring that the photo tells you exactly how cozy and delicious the food will taste.