Ingredients

• 1/4 cup tamari
• 2 tbsp sweet Thai chili sauce
• 1 tbsp sesame oil
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger
• 2 boneless skinless chicken breasts, cut into 1” cubes
• 4 cups broccoli florets
• 1 cup snap peas
• 1 red bell pepper, diced
• 2 green onions, sliced
• 1 tbsp sesame seeds

Preparation

Preheat the oven to 375°F. Line a baking sheet with parchment paper and set it aside.
In a small bowl, whisk together the tamari, sweet Thai chili sauce, sesame oil, garlic, and ginger.
In a large bowl, combine the broccoli, snap peas, bell pepper, chicken, and two-thirds of the sauce. Toss until everything is well coated.
Transfer the mixture onto the baking sheet. Bake until vegetables are tender and the chicken is cooked through, between 20 and 25 minutes.
Serve immediately topped with green onion and sesame seeds or store in the refrigerator for up to 3 days.