Instructions

• Preheat the oven to 425°F (use an ovenproof skillet such as cast iron or enamel).
• Pat the 1 pound boneless, skinless chicken thighs dry and season both sides with a pinch of salt and a pinch of pepper.
• Heat the skillet over medium-high heat and add 1 ½ tablespoons toasted sesame oil. When the oil is hot and shimmering, add the chicken in a single layer and brown 1 to 2 minutes per side, until golden. Remove the chicken to a plate.
• Add the 3 peeled, sliced carrots, the 1 thinly sliced red bell pepper, and the 2/3 cup sugar snap peas to the skillet. Toss to coat in the oil and browned bits. Cook, stirring occasionally, until the vegetables begin to soften, about 5 to 6 minutes.
• Turn off the heat and arrange the browned chicken on top of the vegetables in the skillet.
• In a bowl, whisk together 3 tablespoons low sodium soy sauce, 2 tablespoons chili garlic sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, 1 teaspoon grated ginger, and 1 minced garlic clove. Pour the sauce evenly over the chicken and vegetables. Sprinkle 1 tablespoon toasted sesame seeds on top.
• Transfer the skillet to the preheated oven and bake 15 to 20 minutes, until the sauce is bubbly and slightly thickened and the chicken is cooked through.
• Carefully remove the skillet from the oven, let rest a few minutes, then serve.