Love stir-fry? (Who doesn’t?) Just when you thought it couldn’t get any easier to make, this sheet-pan chicken and veggie stir-fry recipe takes the wok out of the equation. The result: A tangy, flavorful classic with no messy pans to clean.
Quick, colorful, tasty and healthy, this sheet-pan recipe makes a family favorite easy to cook up any night of your busy week. If you need something new to make for dinner but don’t have the time to mess with several different pots and pans, try this!
Although a bit of prep work is involved, you can whisk together the sauce days before and store it in the refrigerator. Buy pre-cut veggies to shave a few more minutes off prep time, or prepare your veggies a day or two beforehand — all great time-savers for busy nights.
Best of all, you can make the dish work for you. Vegetarians can leave out the chicken and toss in firm tofu instead. Like stir-fry on the spicy side? Add a spoonful of chili paste to your sauce mixture. Love mushrooms? Buy a couple different varieties and toss them in with the other veggies. Like leftovers for easy lunches? Double or triple the batch. Stir-fry is great warmed up the next day.
Simplicity and versatility allows this recipe to become a staple that you can use over and over again, but won’t get tired of.