Instructions

• Preheat the oven to 400°F. Line a rimmed baking sheet with aluminum foil for easier cleanup.
• Arrange the ingredients on the prepared sheet in a single layer: place the 1 pound diced chicken breast on one side, then arrange 2 to 3 cups broccoli florets, 1 cup sugar snap peas, 1 1/2 cups carrot slices, and the sliced wedges from 1 medium/large red onion in separate rows or grouped sections next to the chicken.
• Evenly drizzle 3 to 4 tablespoons olive oil over the chicken and vegetables, then gently toss or turn them on the sheet so everything is lightly coated.
• In a small bowl, whisk together 2 tablespoons reduced sodium soy sauce, 1 to 2 tablespoons chili garlic sauce, 1 tablespoon fish sauce, 1 teaspoon orange zest, 1 to 2 tablespoons orange juice, and 2 teaspoons ground ginger until combined.
• Evenly brush or spoon the sauce mixture over the chicken and vegetables, concentrating a bit more on the chicken if you prefer.
• Sprinkle 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper evenly over everything, adjusting to taste.
• Bake in the preheated oven for 15 to 18 minutes, or until the chicken is cooked through and the vegetables are crisp-tender.
• Remove from the oven, optionally garnish with orange slices and fresh cilantro, and serve immediately.