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Sheet Pan Chicken Stir-Fry

Sheet Pan Chicken Stir-Fry

The ultimate comfort food comes together easily with this Sheet Pan Chicken Stir-Fry. Bursting with fresh veggies and tender chicken, it makes for a quick and healthy weeknight dinner. This all-in-one meal is a delightful way to satisfy cravings and bring the family together around the table.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

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 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 cloves garlic minced
  • 2 scallions thinly sliced

Equipment

  • Chef's Knife
  • Whisk
  • Wooden Spoon
  • Baking Sheet
  • Frying Pan
  • Skillet
  • Oven

Method
 

  1. Heat the oven to 400°F / 200°C convection roast or 425°F / 220°C conventional with the rack in the middle.
  2. While the oven is heating up, whisk together the All-Purpose Stir-Fry Sauce, avocado oil, arrowroot powder, and kosher salt in a liquid measuring cup or bowl.
  3. In a large bowl, combine the chicken, sugar snap peas, shiitake mushrooms, carrots, shallot, and garlic. Pour in the sauce and toss well to combine.
  4. 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.
  5. 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.
  6. Sprinkle on the sliced scallions and serve with some simple cauliflower rice!

Notes

  • Tip: 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.
  • Tip: Leftovers can be kept in the fridge in a sealed container for up to 4 days.