Sheet Pan Asian Chicken and Vegetables

This Asian Chicken with vegetables has all the flavors of a stir-fry but baked together in one pan.

Add your favorite vegetables and serve with rice/cauliflower rice or as a bowl for a delicious weeknight meal or lunch meal prep.

I cut my chicken into bite sized pieces for less cooking time. I also reserve half the sauce to drizzle over top before serving.

Sheet Pan Asian Chicken and Vegetables


1-2 lbs boneless, skinless chicken breasts, cut into strips or cubes

Vegetables such as: broccoli, bell pepper, zucchini, snap peas, cut into strips or small pieces

salt and pepper


1/2 cup soy sauce

1/4 cup rice wine vinegar or mirin

1 Tablespoon sesame oil

3-4  Tablespoons brown sugar or honey

2 -3 cloves garlic, minced or grated

1 teaspoon ginger,  finely minced or grated

Optional: 1 teaspoon sriracha or chili sauce

Optional garnish: sesame seeds or green onions