Sheet Pan Stir Fry is an easy weeknight meal and a cheat version of traditional stir fry. Everything cooks in one sheet pan for minimal clean-up. No need to hover over your stove constantly stirring your vegetables!
My mom has been on vacation these past few weeks so I am taking advantage of her absence to post this recipe while she isn’t reading along. Because otherwise I would probably get a text message or phone call tomorrow morning about how this isn’t a stir fry.
And yes, I agree this is not the stir fry she taught me. And the vegetables don’t get quite the same crisp-tender texture that is achieved with a stir fry. But the flavors are there and it tastes pretty darn close to a stir fry.
Plus you can make enough to feed a large family without needing a giant wok or having to cook in batches.
Now please, no one tell my mom.
Yield: 4 servings
Sheet Pan Stir Fry
A cheat version of stir fry. Everything cooks in one pan in the oven for an easy meal with minimal clean-up.
1 lb chicken tenders, cut into thin slices (no more than 1/4 inch thick)
1 broccoli crown, cut into small florets
1 red bell pepper, seeds removed and thinly sliced
2 cups sugar snap peas, ends trimmed
1 can (7 oz drained) baby corn
2 carrots, peeled and thinly diagonally sliced
2 scallions, thinly sliced
for the stir fry sauce
2 tbsp oyster sauce (plus additional for glazing)
1 tsp low sodium soy sauce
1 tbsp sesame oil
1 tsp freshly grated ginger
1 garlic clove, minced
1 tsp honey
1 tsp sriracha sauce
1 tsp cornstarch
Preheat oven to 400°F. Coat a three quarter sheet pan (I own this one) with vegetable oil spray. You can also line it with foil first and then spray for easier washing after. If you don't own a three quarter sheet pan, you can use two half sheet pans to fit all the ingredients.
Add the chicken and all the vegetables to your sheet pan in a single layer with no overlaps. If you desire crisper vegetables, you can add in your vegetables at the halfway, but I added them all at the same time to avoid extra work.
In a small bowl, add in all the stir fry sauce ingredients. Whisk until the cornstarch is fully dissolved. Brush your chicken and vegetables with the sauce.
Place your sheet pan into the oven and cook for about 15-17 minutes or until chicken is fully cooked. (The thinner the chicken slices, the faster they will cook and it will keep your vegetables from overcooking too). If you were holding off adding in vegetables, add them in in at the halfway point.
Remove sheet pan from oven. Brush the chicken and vegetables lightly with additional oyster sauce as some of the sauce will have run off during cooking. Sprinkle scallions on top and serve.
There is a vegetarian stir fry sauce as a vegetarian alternative to oyster sauce.
You can change the proteins and vegetables but other proteins may take longer to cook and certain vegetables cook faster/slower. For example, I avoided snow peas and used sugar snap peas as snow peas cook very quickly.