1poundboneless skinless chicken breastdiced into bite sized pieces
2 to 3cupsbroccoli florets
1cupsugar snap peas
1 ½cupscarrot slicesfrom about 3 medium/large carrots, sliced 1/4-inch thick and on the bias
1medium/large red onionpeeled and sliced into bite-sized wedges
3 to 4tablespoonsolive oil
2tablespoonsreduced sodium soy sauce
1 to 2tablespoonschili garlic sauce
1tablespoonfish sauce
1teaspoonorange zest
1 to 2tablespoonsorange juice
2teaspoonsground ginger
1teaspoonkosher saltor to taste
1teaspoonfreshly ground black pepperor to taste
orange slicesoptional for garnishing
fresh cilantrooptional for garnishing
Instructions
Preheat oven to 400F and line a baking sheet with aluminum foil for easier cleanup.
On one side, add the chicken in a vertical row, next to it add the broccoli in a vertical row, and continue on with each of the following in vertical rows — the sugar snap peas, carrots, and red onions. The rows don't have to be perfect, and you can certainly dump everything on the sheet pan in any state of arrangement you like; I simply was going for more precision, uniformity, and color blocking.
Evenly drizzle with the olive oil; set aside.
To a small bowl, add the soy sauce, chili garlic sauce, fish sauce, orange zest, orange juice, ginger, and whisk to combine. Evenly brush or spoon the mixture over the chicken and vegetables. I concentrated putting more of the mixture on the chicken rather than the vegetables
Evenly season with salt, pepper, and bake for about 15 to 18 minutes, or until chicken is cooked through and the vegetables are crisp-tender.
Optionally garnish with orange slices, cilantro, and serve immediately.
Notes
Storage: Extra will keep airtight in the fridge for up to 5 days.