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Prep time
15 minutes
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Cook time
35 minutes
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Serves
4
Author Notes
There’s really a lot to love about sheet-pan dinners. As a category, these recipes tend to be pretty hands-off, easy to assemble, and have minimal clean-up. When the day has been busy or I just don’t want to have to fuss over the stove, sheet pan recipes are my go-tos. While dinner roasts in the oven, the table can be set, a DuoLingo streak can be managed, or a cocktail can be mixed. If I am feeling industrious, I can quickly clean up the cutting board and any bowls I may have used.
Two of my favorite recipes from Olga Massov and Sanae Lemone’s incredible cookbook, "Hot Sheet," are a vegetarian sheet pan fried rice and a sheet pan chicken stir-fry. Inspired by both meals, I made this easy sheet-pan chicken fried rice with Perdue Fresh Cuts Diced Chicken Breast in just a little over 30 minutes.
With the chicken already cut, I made a quick marinade with toasted sesame oil, low-sodium soy sauce, honey, and finely chopped ginger. You can marinate the chicken for just 10 to 15 minutes at room temperature or refrigerate for up to 3 hours. Because I like vegetable-forward fried rice, I roasted the marinated chicken with lots of chunks of bell pepper and broccoli florets. After just 8 minutes, cooked rice and more sesame oil are added to the baking sheet, and baked until the rice is warm, about 10 minutes more. If you love crispy rice in your fried rice, broil the whole sheet pan on high for about 4 minutes instead of baking it.
Sliced scallions and a shower of toasted sesame seeds add more crunch to the finished dish. You can also add a fried or scrambled egg on top if you crave eggs in your fried rice. A drizzle of Sriracha or a spoonful of chili crisp is a must for me, but it’s really a choose your own fried rice adventure. —Anna Painter
Test Kitchen Notes
This recipe is presented in partnership with Perdue Fresh Cuts. —The Editors
Ingredients
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3 tablespoons
toasted sesame oil, divided, plus more for drizzling
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2 tablespoons
low-sodium soy sauce, plus more for drizzling
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1 tablespoon
honey
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2 teaspoons
finely chopped ginger
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Kosher salt
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Freshly ground black pepper
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1 1/4 pounds
(1 package) Perdue Fresh Cuts Diced Chicken Breast
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1
head broccoli, cut into florets
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1
bell pepper, cut into 1-inch pieces
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4 cups
cooked, cooled jasmine rice, preferably leftover
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2
scallions, trimmed and thinly sliced
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Toasted sesame seeds, for serving
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Scrambled egg, for serving (optional)
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Sriracha sauce, and/or chili crisp, for serving (optional)
Directions
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Heat the oven to 425°F with a rack in the lower position and a rimmed baking sheet, such as an 18- x 13-inch sheet tray, inside it.
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In a medium bowl, combine soy sauce, 2 tablespoons sesame oil, honey, ginger, a pinch of kosher salt, and a few grinds of fresh black pepper. Add chicken and toss to coat. Let marinate for 10 minutes at room temperature or up to 3 hours in the refrigerator.
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On a rimmed baking sheet, drizzle broccoli and bell pepper with sesame oil, and season with salt and pepper. Transfer chicken and marinade to the same baking sheet. Bake on the lower rack for 8 minutes, until chicken is nearly cooked through and vegetables are just tender.
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Meanwhile, in a second medium bowl, combine rice with 1 tablespoon sesame oil. Stir chicken and vegetables, then add the rice to the baking sheet.
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Return to the oven and bake on the lower rack for 10 minutes, until the rice is warm and chicken and vegetables are cooked through. (If you prefer crispier rice, you can broil on high for 4 minutes instead, on one of the top racks.)
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Remove from the oven and stir to combine. Garnish with scallions and sesame seeds. Serve with a fried or scrambled egg, Sriracha, or chili crisp, if desired.
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