# What You’ll Use:
→ Proteins
01 - 1 1/2 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
→ Vegetables
02 - 1 red bell pepper, sliced into strips
03 - 1 yellow bell pepper, sliced into strips
04 - 1 medium broccoli crown, cut into florets
05 - 1 medium red onion, sliced
06 - 1 cup sugar snap peas, trimmed
07 - 2 medium carrots, sliced on the bias
→ Stir-Fry Sauce
08 - 1/3 cup low-sodium soy sauce or tamari for gluten-free
09 - 2 tbsp honey or maple syrup
10 - 2 tbsp rice vinegar
11 - 1 tbsp sesame oil
12 - 2 cloves garlic, minced
13 - 1 tbsp fresh ginger, grated
14 - 1 tbsp cornstarch
15 - 1/4 tsp crushed red pepper flakes, optional
→ Garnishes
16 - 2 tbsp toasted sesame seeds
17 - 2 tbsp sliced green onions
# How-To:
01 - Preheat oven to 425°F and line a large rimmed baking sheet with parchment paper or foil.
02 - Spread chicken pieces and all vegetables evenly on the prepared baking sheet.
03 - Whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, cornstarch, and crushed red pepper flakes until smooth.
04 - Drizzle half of the sauce over chicken and vegetables and toss gently to coat evenly.
05 - Roast for 15 minutes. Remove from oven and toss ingredients to redistribute.
06 - Drizzle remaining sauce over chicken and vegetables, then roast an additional 5 minutes until chicken is cooked through and vegetables are tender.
07 - Remove from oven and sprinkle with toasted sesame seeds and sliced green onions. Serve immediately, optionally with steamed rice or quinoa.
