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Sheet Pan Chicken Stir Fry

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Servings: 6
  • Course: Main Dish

A quick and easy dinner for busy weeknights, from Reynolds Wrap® Ambassador Oh Sweet Basil.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Use Reynolds Wrap® Non-Stick Foil for easy clean up today!  



  • 4 boneless chicken breasts, chopped
  • 2 carrots, sliced
  • 1/2 red onion, sliced thick
  • 1 red bell pepper, sliced
  • 1 orange bell pepper, sliced
  • 12 ounces broccoli florets
  • 1/2 cup snow peas or sugar snap peas
  • 4 ounces baby bella mushrooms, chopped
  • 2 bok choy, chopped
  • 1 green onion, sliced
  • 1 package of rice noodles (optional)
  • Reynolds Wrap® Non-Stick Foil

Sauce Ingredients

  • 1/2 cup low-sodium soy sauce
  • 1/3 cup vegetable or chicken stock
  • 1 1/2 tablespoons honey
  • 1 1/2 tablespoons brown sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon garlic, minced (about 1 clove)
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar
  • 1 tablespoon oyster sauce
  • 1–2 tablespoons sweet chili sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame seeds


Step 1

Heat the oven to 425° F and line a sheet pan with Reynolds Wrap® Non-Stick Foil, dull side against the food to prevent burning of the sauce.

Step 2

In a small saucepan over medium heat, whisk together the sauce ingredients. Heat until simmering and then cook for 2 minutes. Remove from the heat.

Step 3

Toss the chicken, carrots, peppers and onions with the sauce and arrange them on the pan and set aside.

Step 4

Bake for 15 minutes, then toss the broccoli, snow peas, mushrooms and bok choy in a little oil and salt and pepper and stir together with all ingredients on the pan. Cook another 8–12 minutes.

Step 5

Meanwhile, soak the rice noodles in hot water, or heat stir fry noodles in a hot skillet per package instructions. Remove from the oven and serve over rice noodles or eat alone with chopped green onion.

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