Sheet Pan Chicken Stir-Fry
- Yield 4 servings
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Sheet Pan Chicken Stir-Fry sits in the Chicken section of Regbie. The card serves 4 servings. Plan on 30 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 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 garlic cloves, minced
- 2 scallions, thinly sliced
Method
Warm 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. Tip in the sauce and toss well to combine.
Grease a rimmed baking sheet with avocado oil or line it with parchment paper. Move the chicken and veggies to the baking sheet and arrange in a single layer.
Roast 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.
Scatter on the sliced scallions and serve with some simple cauliflower rice !
Kitchen 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.
