HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSheet Pan Chicken Stir Fry
Sheet Pan Chicken Stir-Fry

Sheet Pan Chicken Stir-Fry

with Ginger Rice

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All the vibrant flavour of a stir-fry in a low-fuss sheet pan dinner. This one-pan wonder makes weeknight cooking both easy and delicious!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

310 g

Chicken Thighs

¾ cup

Jasmine Rice

170 g


227 g

Broccoli, florets

2 unit

Green Onion

30 g


6 g


1.5 tsp

Garlic Salt

2 tbsp

Sweet Chili Sauce

1 tbsp

Sesame Oil


1 tbsp



¼ cup

Hoisin-Soy Sauce Blend

(ContainsSesame, Sulphites, Mustard, Soy, Gluten)

Not included in your delivery

3 tbsp


¼ tsp

Salt and Pepper*

1 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories890 kcal
Fat36 g
Saturated Fat4.5 g
Carbohydrate104 g
Sugar18 g
Dietary Fiber8 g
Protein42 g
Cholesterol145 mg
Sodium1810 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Instructionsarrow up iconarrow up icon
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Before starting, preheat oven to 425F. Wash and dry all produce. Cut broccoli into bite-sized pieces. Peel, then cut carrots into ¼-inch rounds. Peel, then mince or grate 1 tbsp ginger (dbl for 4 ppl). Thinly slice green onions. Peel, then mince or grate garlic. On a clean cutting board, pat chicken dry with paper towels, then cut into 1-inch pieces.


Toss chicken, broccoli, carrot and garlic salt with 2 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with pepper. Arrange in a single layer. Roast in the middle of the oven, stirring halfway through, until veggies are tender and chicken is cooked through, 16-18 min**.


While chicken and veggies roast, heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then rice and half the ginger. Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups water (2 1/2 cups for 4 ppl) and bring to boil. Once boiling, reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.


While rice cooks, whisk together hoisin-soy sauce, sweet chili sauce, cornstarch and 1/2 cup water (dbl for 4ppl) in a medium bowl. Heat a small pot over medium-high heat. When hot, add sesame oil, garlic and remaining ginger. Cook, stirring often, until fragrant, 30 sec. Add cornstarch mixture. Cook, stirring often, until sauce thickens slightly, 3-4 min.


When the chicken and veggies are done, transfer to a large bowl. Drizzle over sauce and toss to coat. Season with salt and pepper.


Fluff rice with a fork, then stir in half the green onions and season with salt. Divide rice between bowls. Top with chicken and veggies and drizzle over any remaining sauce. Sprinkle with remaining green onions.