Quick Chicken Tray Bake with Stir Fry Style Sauce
Get ready for a hassle-free dinner solution with this Quick Chicken Tray Bake! Perfect for those nights when you crave takeout flavors without the fuss, this dish combines tender chicken, colorful peppers, and sweet-sticky stir fry sauce, all roasted together in one tray. With just a quick prep and only 30 minutes in the oven, you’ll be pulling out a glossy, mouthwatering meal that satisfies both hunger and cravings. Enjoy it served over rice or noodles, topped with fresh spring onions, sesame seeds, and a hint of chili flakes for an extra kick. This is truly a weeknight win!
Watch the video by Kitchen Sanctuary
Recipe Instructions
This is my fuss-free chicken traybake for those nights when energy is low but cravings for takeout-style flavour are high. Everything goes in one tray; chicken, peppers, onion and a glossy sweet-sticky Chinese stir fry style sauce, then the oven does the work. The cornflour thickens as it bakes, so you’re pulling out a tray of tender chicken in a shiny sauce that’s ready in under 30 mins. That’s a proper weeknight win in my books!
Free printable recipe is available on our site: https://www.kitchensanctuary.com/chicken-traybake/
Serves 4
Ingredients
Chicken and vegetables
• 3 chicken breasts (this is about 525g/18.5oz), chopped into bitesize pieces
• 1 onion, peeled and chopped into thin wedges
• 1 red bell pepper, deseeded and sliced
Sauce
• 2 cloves garlic, peeled and minced
• 1 teaspoon minced ginger
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 ½ tablespoons cornflour (cornstarch)
• 2 tablespoons Chinese rice wine
• 4 tablespoons light brown sugar
• 2 teaspoons chilli flakes
• 2 tablespoons tomato ketchup
• 1 tablespoon oil
• 240ml (1 cup) hot chicken stock
To Serve
• Spring onions (scallions)
• Sesame seeds
• Chilli flakes
• Cooked rice or noodles
Instructions
1. Preheat the oven to 220C/425F (fan)
2. Place the chicken, onion and red pepper into a shallow roasting tray.
3. Mix together all of the sauce ingredients, except for the chicken stock.
4. Once incorporated, stir the chicken stock into the sauce and pour all over the chicken and vegetables.
5. Place in the oven and cook for 20-25 minutes, stirring once, halfway through cooking, until the chicken is cooked through and golden brown. You can check this by slicing into a piece of chicken and ensuring it’s piping hot and no longer pink in the middle.
6. Serve topped with spring onions, sesame seeds and chilli flakes.
7. I love to serve this up with boiled rice or noodles.
Tip: You can add more vegetables – such as green beans, broccoli or sugarsnap peas to this dish. Add them in the last 15 minutes of cooking. If you add more vegetables, it will take a little longer to cook. Just ensure your vegetables are tender and the chicken is piping hot throughout and no longer pink in the middle before serving.
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Video “Quick Chicken Tray Bake with stir fry style sauce for dinner in under 30 mins!” was uploaded on 01/26/2026 to Youtube Channel Kitchen Sanctuary