Instructions

• Preheat the oven to 425°F (220°C). Place an oven-safe skillet (cast iron or enamel) on the stovetop over medium-high heat.
• Add 1 ½ tablespoons toasted sesame oil to the hot skillet. Season the 1 pound boneless, skinless chicken thighs with a pinch of salt and pepper on both sides.
• Add the chicken thighs to the skillet and brown until golden, about 1 to 2 minutes per side. Remove the chicken from the skillet and set it on a plate.
• Add the 3 peeled, sliced carrots, the thinly sliced red bell pepper, and the 2/3 cup sugar snap peas to the skillet. Toss and cook, stirring occasionally, until the vegetables are softened, about 5 to 6 minutes.
• Arrange the browned chicken thighs on top of the vegetables in the skillet.
• In a small 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 over the 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 (internal temperature 165°F/74°C if using a meat thermometer).
• Remove the skillet from the oven and let the chicken rest a few minutes before serving.