1 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 large bag of broccoli florets
2 medium red bell peppers, cut into chunks
1 cup snap peas
Salt and pepper, to taste
For the sauce:
¼ cup coconut aminos
1 Tbsp chili garlic sauce
2 Tbsp honey
2 cloves garlic
1 tsp. fresh ginger
Preheat oven to 400°F.
To make the sauce: In a small saucepan, heat coconut aminos, chili sauce, honey, garlic and ginger on medium heat and bring to a boil. Turn down heat and allow sauce to simmer, whisking occasionally, until sauce is thick and bubbly. Remove from heat.
Spread chicken and chopped veggies on a baking sheet drizzle with avocado oil and season with salt and pepper. Drizzle half the sauce over the chicken and veggies (reserving the other half for later) and toss to combine. Bake in the oven for about 20 minutes, tossing halfway through, and continue cooking until veggies are tender and chicken is cooked through.
Drizzle remaining sauce over top and sprinkle with sesame seeds. Serve plain or with brown rice.