2teaspoonstoasted sesame seeds,plus extra for garnish
2poundschicken breasts or thighsboneless, skinless, cut into ½-inch thick strips
12ouncesbroccoli,cut into florets
2bell peppers (red, yellow or orange), cut into strips
1yellow or red onion,peeled, halved and thinly sliced
Kosher salt and pepper
3-4cupscooked white or brown rice
fresh cilantro and basil
green onions,thinly sliced
yum yum sauce,optional
Preheat oven to 400 degrees F.
In a small bowl or mason jar, add the soy sauce, vinegar, honey, Gochujang, chili sauce, sesame oil, 2 teaspoons garlic, ginger and sesame seeds. Whisk or shake ingredients until well combined. (Can be made 3 days ahead. Keep refrigerated.)
Place chicken in a medium bowl or resealable plastic bag. Pour enough marinade over to cover and reserve the rest for serving.
Let chicken sit at room temperature while prepping other ingredients or let it marinate up to overnight in the refrigerator.
On one half of an extra-large, rimmed baking sheet, toss the broccoli, peppers and onion with olive oil and sprinkle with remaining garlic and season with salt and pepper.
Arrange chicken slices on the other half of the baking sheet in a single layer.
Bake 12-15 minutes, stirring halfway through, until chicken is mostly cooked through and vegetables are tender. Turn oven to broil and broil a few minutes until the chicken and veggies are slightly charred.
To serve, divide rice among bowls and top with chicken and vegetables.
Garnish with sesame seeds, basil, cilantro and green onion, and drizzle with reserved marinade and yum yum sauce, as desired. Enjoy!