2poundsboneless, skinless chicken thighs or breasts*pound thicker breast pieces into even thickness.
1bell pepperseeded and cut into chunks (any color)
½poundsugar snap peas
½red onioncut into chunks
Sesame seeds and sliced green onions for garnish
2teaspoonbrown sugar or honey
Combine sauce ingredients in a small bowl. Set aside.
Pat chicken dry and place in a large zip top bag. Pour marinade over chicken in the bag and seal. Massage the marinade into the chicken to coat. Place in the refrigerator and marinate for 30-60 minutes (or overnight).
Preheat oven to 400 degrees F.
Arrange veggies on a large rimmed baking sheet and drizzle with a couple tablespoons of olive oil and season with salt and pepper. Toss gently to coat. Remove chicken from the marinade and arrange on the sheet pan with the veggies. Discard any remaining marinade.
Roast in the oven for 20-25 minutes or until veggies are tender and chicken is cooked through. Broil for the last 5 minutes or so to brown if desired.