Sheet Pan Thai Chicken Stir Fry
I love a 20 minute meal like nobody’s business and this Sheet Pan Stir Fry is at the top of my quick mealtime recipes list!
Two Speedy Steps
There’s really just two steps to making this Sheet Pan Thai Chicken Stir Fry.
Evenly sliced = Evenly cooked
Thinly sliced = Speedy cooking
- sliced onions
- carrots, sliced on the bias
- celery, sliced on the bias
- red bell pepper, thinly sliced
- green cabbage, shredded or cut into thin, long strips
- chicken breast, thinly sliced (marinated in your favorite stir fry sauce)
Of course, feel free to omit and add your family’s favorite veggies according to your taste preferences.
PRO TIP I recommend slicing the chicken first and then letting marinate in your favorite teriyaki or stir fry sauce while chopping the veggies.
20 minutes in the OVEN
Spray a rimmed 11″ x 17″ sheet pan with nonstick cooking spray and then evenly spread the marinated chicken and veggies.
Roast for 20 minutes, stirring halfway through. While the sheet pan stir fry is cooking in the oven, prepare some rice or noodles (according to package directions) to accompany this quick meal. I love to serve this with rice noodles or a few bags of microwavable steamed rice.
Garnish with chopped peanuts, toasted shredded coconut flakes and chopped cilantro. Give it all a squeeze of lime and enjoy!
I love this Sheet Pan Thai Chicken Stir Fry recipe! The fresh veggies and stir fry marinade immediately work together to satisfy my Asian take-out cravings.
Plus, this recipe is so adaptable to your tastes and pantry AND ultra, ultra easy. The perfect meal for a busy weeknight or a lazy weekend!
Sheet Pan Thai Chicken Stir Fry
- 2 lb chicken breast, thinly sliced
- 1 c teriyaki or stir fry sauce
- 1/4 t crushed red pepper
- 1/2 t ground black pepper
- 1/2 medium red bell pepper, thinly sliced
- 2 carrots, thinly sliced on the bias
- 1 1/2 c cabbage, shredded or cut into thin strips
- 2 celery stalks, thinly sliced on the bias
- zest of 1 lime
- 1/2 lime, quartered and thinly sliced
- 1/2 c salted roasted peanuts, toasted + chopped
- teriyaki or stir fry sauce
- 2 T fresh cilantro, chopped
- 1/2 lime, quartered and sliced
Preheat oven to 425°. While oven is preheating, toast peanuts and coconut flakes for 3 minutes on a small baking sheet. Keep a close watch to prevent burning. Once toasted, remove from the oven and allow to cool. Chop peanuts and cilantro and set aside for garnish.
Spray a rimmed baking sheet with nonstick cooking spray.
Place the sliced chicken breast in a medium bowl and marinate with teriyaki (or stir fry sauce), crushed red pepper and ground black pepper.
While the chicken is marinating, slice remaining vegetables and prepare lime.
Spread vegetables evenly onto the prepared baking sheet. Add thinly sliced limes and lime zest. Top with marinated chicken. Drizzle 3-4 T or marinating liquid over the veggies and chicken.
Bake for 20 minutes, stirring halfway through baking time. In the last 2 minutes of cooking time, turn the oven to broil. (Keep a close watch – you don’t want the stir fry to burn!)
Depending on the thickness of your chicken, cooking should be complete after 20 minutes.
To be sure, use an instant read thermometer to ensure internal temperature of the chicken reaches 165°.
Once cooking is complete, serve over rice or noodles and garnish with coconut, peanuts, cilantro and a squeeze of lime.
Check our another favorite sheet pan FFAY recipe ::