Save A vibrant, quick-cooking one-pan meal featuring tender chicken and crisp vegetables tossed in a savory stir-fry sauce—ready in less time than delivery.
This has become my go-to weeknight dinner because it's so fast and flavorful.
Ingredients
- Proteins: 1 ½ lbs (680 g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- Vegetables: 1 red bell pepper, sliced into strips, 1 yellow bell pepper, sliced into strips, 1 medium broccoli crown, cut into florets, 1 medium red onion, sliced, 1 cup (150 g) sugar snap peas, trimmed, 2 medium carrots, sliced on the bias
- Stir-Fry Sauce: ⅓ cup (80 ml) low-sodium soy sauce (or tamari for gluten-free), 2 tbsp honey or maple syrup, 2 tbsp rice vinegar, 1 tbsp sesame oil, 2 cloves garlic, minced, 1 tbsp fresh ginger, grated, 1 tbsp cornstarch, ¼ tsp crushed red pepper flakes (optional)
- Garnishes: 2 tbsp toasted sesame seeds, 2 tbsp sliced green onions
Instructions
- Preheat:
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil.
- Arrange:
- Arrange chicken and all vegetables in an even layer on the prepared baking sheet.
- Make Sauce:
- In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, cornstarch, and red pepper flakes until smooth.
- Apply Sauce:
- Drizzle half the sauce over the chicken and vegetables, tossing gently to coat.
- Roast First:
- Roast for 15 minutes. Remove from oven, toss everything again, and drizzle with the remaining sauce.
- Roast Second:
- Return to oven and roast for another 5 minutes, or until chicken is cooked through and vegetables are just tender.
- Finish:
- Remove from oven and sprinkle with sesame seeds and green onions.
- Serve:
- Serve immediately, optionally over steamed rice or quinoa.
Save This dish always brings my family together around the table for a quick and satisfying meal.
Notes
For a lower-carb meal, serve over cauliflower rice. Pairs nicely with a crisp white wine such as Sauvignon Blanc.
Required Tools
Large rimmed baking sheet, parchment paper or foil, mixing bowls, whisk, chefs knife, cutting board
Allergen Information
Contains soy (soy sauce), sesame (sesame oil and seeds), and possible gluten (soy sauce). Use tamari for gluten-free. Always check ingredient labels for allergens.
Save 
Enjoy this colorful, healthy meal any night of the week with minimal effort.
Recipe Questions & Answers
- → Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work wonderfully, providing extra juiciness and rich flavor.
- → What vegetables can I substitute?
Feel free to swap in zucchini, mushrooms, or snow peas for variety and seasonal freshness.
- → How do I make this dish gluten-free?
Replace regular soy sauce with tamari to keep the sauce gluten-free without sacrificing taste.
- → Is it better to marinate the chicken beforehand?
Marinating chicken in half the sauce for 20 minutes enhances flavor and tenderness but is optional.
- → Can I prepare this meal ahead of time?
You can assemble ingredients and sauce in advance, then roast when ready for a quick turnaround.
- → What sides pair well with this dish?
Steamed rice, quinoa, or cauliflower rice complement the savory chicken and veggie medley nicely.