Sweet Chili Oven “Stir Fry”

We love stir-fry, but sometimes I get annoyed that I have to, well, stir it so much. As in, babysit it. Recently, I found a great compromise! Oven “Stir Fry”! As in, you only have to stir it once. OK, twice. Once when you mix up all the ingredients, and once halfway through baking time. Enjoy this fast, fabulous, family-friendly dish!


1 ½ lbs boneless, skinless chicken breast, trimmed and cut into approximately 1 inch chunks
3-4 cups broccoli florets
1 white onion, cut into chunks
1 whole red bell pepper, cut into chunks
8 oz baby bella mushrooms, washed, dried, and halved
4 ounces (half the bag from Aldi) snap peas, halved
Sauce Ingredients:
½ C soy sauce
½ C Franks Sweet Chili sauce
2 tsp minced fresh garlic
1 ½ Tbsp cornstarch
Optional: 2 tsp sesame seeds, up to ½ Tbsp sriracha sauce


Preheat oven to 425 degrees. Mix chicken and veggies together. In a separate bowl, whisk together sauce ingredients. Pour over chicken/veggies and mix well. Spread mixture onto a foil-lined jelly roll pan. Bake 20-30 minutes, stirring/tossing once or twice during baking time. Baking time will vary widely depending on how large your chicken pieces are and how crispy/soft you prefer your veggies. The best way to check is to insert a meat thermometer into the largest piece of chicken on the pan. If it reads 165 or higher, then the stir-fry is done. Serve over rice, and leave not a drop of delicious sauce behind on the tray. This recipe technically serves 4, but I was able to serve 2 adults and 4 children (however, no leftovers!).


1. This will have a slightly different texture than traditional stir-fry.
2. Sriracha sauce is VERY hot. I actually don’t use any for this recipe, because the sweet chili sauce has enough kick for our family.
3. This is a healthy family recipe, but not completely clean. Check the sweet chili sauce ingredient label if you are concerned.
4. You can chop all your veggies earlier in the day and refrigerate
5. Original recipe was found on Instagram @how2mealprep Check out their profile for lots of delicious recipes! I adjusted quite a few quantities and added some ingredients.
6. Last time I made this, I prepped a double batch, and baked the second tray during supper. I was chopping veggies and trimming chicken anyway, so I just kept going. It’s an easy way to meal prep and/or create “plannedovers” for lunches.
7. Yes this is a delicious family meal, but if you like to meal prep for lunch, then make up a batch of this, divide it into 4-6 equal portions, cook up some rice, and voila, you have lunch made for a week.

Lisa DeBoer