Sheet-Pan Garlic-Soy Chicken & Vegetables

Ingredients

• 1/4 cup low-sodium soy sauce
• 2 tablespoons packed brown sugar
• 2 teaspoons canola oil
• 2 teaspoons grated fresh ginger
• 3 cloves garlic, grated
• 1/4 teaspoon crushed red pepper
• 1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch strips
• 2 cups sugar snap peas, trimmed
• 1 medium red or orange bell pepper, cut into 1-inch strips
• 1 bunch scallions, trimmed and cut into 1-inch pieces
• 1 teaspoon sesame oil

Instructions

1. Place a large rimmed baking sheet in the oven; preheat to 400°F.
2. Combine ¼ cup soy sauce, 2 tablespoons brown sugar, 2 teaspoons neutral oil, 2 teaspoons ginger, the grated garlic and ¼ teaspoon crushed red pepper in a small skillet; bring to a simmer over medium-high heat. Cook, stirring constantly, until the sugar is dissolved, about 2 minutes.
3. Place chicken strips, trimmed snap peas, bell pepper strips and scallion pieces in a large bowl. Add the soy mixture and stir to coat. Remove the baking sheet from the oven; coat with cooking spray. Spread the chicken-and-vegetable mixture in an even layer on the hot baking sheet. Roast, stirring once, until the chicken is cooked through (an instant-read thermometer registers 165°F) and the vegetables are tender, about 20 minutes. Drizzle with 1 teaspoon sesame oil and stir to coat.