• Preheat the oven to 375°F/ 190°C. Spray a sheet pan with ½ teaspoon avocado oil or non-stick cooking spray.
• In a large mixing bowl, add 1 ½ pounds skinless boneless chicken breast (cut into bite-size pieces) and toss with 1 large egg, whisked. Set aside.
• In another large mixing bowl, whisk ¼ cup cornstarch, 1 teaspoon red chili flakes, ¼ teaspoon kosher salt, and ¼ teaspoon ground black pepper.
• To the bowl, add the chicken, excluding the excess egg wash, and toss in the cornstarch mixture. Drizzle with 1 Tablespoon sesame oil and toss gently. Place on one side of the sheet pan.
• On the other half of the baking sheet, add 1 cup broccoli floret, chopped, 1 cup red bell pepper, cubed, and 1 large yellow onion, chopped. Drizzle with remaining 1 Tablespoon sesame oil and toss to combine.
• Bake on the middle rack in the preheated oven for 18 minutes.

Ginger Soy Sauce

• While the sheet pan is in the oven, in a small mixing bowl, add 1 teaspoon cornstarch, slowly pour ½ cup soy sauce into the bowl, whisking until the cornstarch is dissolved. Stir in 1 Tablespoon chopped fresh ginger 1 ½ Tablespoons honey, and 1 teaspoon sesame seeds. Pour over the chicken and vegetables after they have baked for 18 minutes. Stir and bake for another 3 minutes in the oven.
• Remove from oven. The chicken should be cooked through. Serve with sesame seeds and chopped green onions. Serve over rice, noodles, or cauliflower rice.