Print
Sheet Pan Chicken and Vegetable Stir Fry

Sheet Pan Chicken and Vegetable Stir Fry

  • Author: Olga's Flavor Factory

Scale

Ingredients

1 1/2 lbs boneless, skinless chicken thighs, sliced into 1/2 inch strips

2 garlic cloves, minced

olive oil

salt, ground black pepper

12 teaspoons dry herbs (or seasoning mixes, like poultry seasoning, onion salt, containing dry basil, thyme, rosemary, oregano, granulated garlic, dry chives, granulated onion, red pepper flakes, etc.)

2 large carrots, peeled and sliced

2 celery stalks, sliced

1 red onion, sliced

10 oz fresh mushrooms, sliced (white button or cremini mushrooms)

2 medium zucchini, cut into strips

Honey, Garlic and Soy Sauce:

3/4 cup chicken broth

12 garlic cloves, minced

1 teaspoon grated ginger, optional

1 1/2 teaspoons cornstarch

2 Tablespoons soy sauce (I like tamari sauce)

1 Tablespoon mirin

1 Tablespoon honey


Instructions

Prep all the ingredients, washing, peeling and slicing everything. 

Preheat the oven to 475 degrees Fahrenheit. Place a large rimmed baking sheet inside the oven while it’s preheating, so that it gets searingly hot. 

Meanwhile, mix the sliced chicken with 1-2 Tablespoons of oil, minced garlic, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, dry herbs and seasonings. Mix to combine. 

In another bowl, combine the sliced carrots with celery and 1/2 Tablespoon of oil. 

When the oven is preheated, take out the hot baking sheet and place the chicken on it first, distributing it evenly in one layer. Since the sheet pan is so hot, you should hear it sizzle as it is placed on the sheet pan. 

Add the carrots and celery. Distribute the vegetables evenly around the chicken. Place the sheet pan back into the hot oven and cook for 5 minutes. 

Meanwhile, in the same bowl that you used for the carrots and celery, mix the mushrooms and onion with 1 – 2 Tablespoons of oil, teaspoon salt and ground black pepper to taste and more dry herbs, if you’d like. 

After the first 5 minutes in the oven, add the seasoned onion and mushrooms to the sheet pan, distributing it on top of the chicken, carrots and celery. 

Return the sheet pan to the oven and continue roasting for 8-10 minutes. 

While the chicken veggies and mushrooms are in the oven, prep the zucchini, mixing it in the same bowl that you used for the other veggies, tossing the zucchini with another 1/2-1 Tablespoon of oil, salt and pepper to taste. 

When the chicken is cooked through and the rest of the vegetables are cooked, add the zucchini, as the last layer and return to the oven for the last time, this time for only 3 minutes, then broil for another 3-5 minutes. 

While the chicken and vegetables are finishing roasting in the oven, combine all the sauce ingredients in a small saucepan. Make sure the cornstarch is completely dissolved in the other liquid ingredients before you turn on the stove. 

Bring the sauce to a boil, reduce to a simmer and keep cooking on low heat until the sauce thickens. This should only take about 5 minutes. 

Pour the sauce over the chicken and vegetables, mixing everything to combine. 

Serve with rice, pasta or couscous.