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Total time

30 minutes


  • 1 lb boneless skinless chicken breasts (cut into 1-inch pieces)
  • 2 cups broccoli florets
  • 1 bell pepper (chopped)
  • 1 cup snap peas
  • ¼ cup soy sauce
  • ¼ cup sweet chili sauce (mae ploy)
  • 1 tablespoon Sriracha (optional)
  • 1 garlic (minced)
  • 1 teaspoon cornstarch
  • 1 teaspoon sesame seeds (optional)


  1. Preheat oven to 425 degrees F.
  2. Prepare sauce: In a small bowl, whisk heat soy sauce, sweet chili sauce, sriracha garlic, cornstarch and sesame seeds.
  3. Spread chicken and chopped veggies on a baking sheet. Drizzle the sauce over the chicken and toss to combine. Bake in the oven for about 20 minutes or until cooked through.
  4. Serve with brown rice or noodles or divide into 4 meal-prep containers along with 1/2- 1 cup of brown rice in each container.
  5. View the recipe instructions at


Low carb

Contains allergens
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