¼ cup soy sauce
2 tablespoons honey
2 tablespoons sesame oil
2 teaspoons minced fresh ginger
1 teaspoon rice vinegar
1 garlic clove, minced
1 teaspoon salt
½ teaspoon freshly ground pepper
2 pounds boneless, skinless chicken breasts or thighs, trimmed
2 cups broccoli florets
2 red bell peppers, seeded and cut into 2-inch pieces
2 scallions, cut into 1-inch lengths
2 teaspoons toasted sesame seeds
Preheat the oven to 425° Fahrenheit with a large, rimmed baking sheet inside.
In a small saucepan, heat soy sauce, sweet 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.
In a small bowl, whisk together the sesame oil, honey, ginger, garlic, salt, and pepper.
In a large bowl, toss chicken, broccoli, peppers, and scallions with half of the sauce mixture. Spread the chicken and veggies out on the preheated baking sheet in a single layer and roast for about 20 minutes, stirring once or twice, until the veggies are tender and the chicken is browned and cooked through.
Serve hot with the additional sauce drizzled over the top.