Sheet-Pan Soy Ginger Chicken & Vegetables **garlic optional

¼ cup low-sodium soy sauce
2 tablespoons packed brown sugar
2 teaspoons neutral oil, such as canola or avocado
2 teaspoons grated fresh ginger
1-2 cloves garlic minced well (optional!!!)
¼ teaspoon crushed red pepper
1 pound boneless, skinless chicken thighs or breasts, 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 (green onion)
1 teaspoon sesame oil

Directions

Place a large rimmed baking sheet in the oven; preheat to 400°F.
Combine 1/4 cup soy sauce, 2 tablespoons brown sugar, 2 teaspoons canola oil, 2 teaspoons ginger, garlic (IF USING) and 1/4 teaspoon crushed red pepper in a small skillet; bring to a simmer over medium-high heat. Cook, stirring, until the sugar is dissolved.
Place 1 pound of chicken, 2 cups snap peas, 1 bell pepper and 1 bunch of scallions in a large bowl. Add the soy mixture and stir to coat.
Remove the baking sheet from the oven and coat with cooking spray.
Spread the chicken and vegetable mixture in an even layer on the hot baking sheet. Bake, stirring once, until the chicken is cooked through and the vegetables are tender, about 20 minutes. Drizzle with 1 teaspoon sesame oil and stir to coat.

TIPS:

use fresh ginger for best taste- you can grate it right on a zester or a cheese grater
and don't forget to use my sheet pan tip- PREHEAT it before you add veggies/meat, and make sure you give lots of space! don't crowd the food! (I sometimes use more than one sheet pan)