Instructions

• Preheat the oven to 425°F (220°C). Line a large baking sheet with foil and place the sheet in the oven to heat while you prepare the ingredients. Use oven mitts when handling the hot sheet.
• Trim any fat from the 3 boneless, skinless chicken breasts and cut them into pieces at least 1 inch square.
• Trim the ends from the 2 cups sugar snap peas.
• Cut the 2 red bell peppers in half, remove and discard the core and seeds, then cut the peppers into strips about the same thickness as the sugar snap peas.
• Put the prepared vegetables (bell pepper strips and sugar snap peas) into a bowl and toss them with the 1 1/2 tablespoons peanut oil until evenly coated.
• Carefully remove the hot baking sheet from the oven. Arrange the chicken pieces in a single layer on the sheet, spacing them so pieces are not touching.
• Return the baking sheet to the oven and cook the chicken 8 minutes.
• Remove the baking sheet and arrange the oiled vegetables around the chicken in a single layer, pressing pieces so they touch the pan where possible.
• Return the sheet to the oven and cook about 12 minutes more, or until the chicken is cooked through and lightly browned (juices run clear and no pink remains).
• Remove the sheet from the oven, sprinkle the cooked chicken and vegetables with 1–2 tablespoons sesame seeds, preferably black, and serve hot.