Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with foil and grease with nonstick cooking spray.

Cut the chicken and bell pepper into 1-inch strips. Thinly slice the carrots lengthwise, then cut into 1-inch batons. Cut the broccoli into small florets.

Transfer the chicken strips to a medium bowl, add the teriyaki sauce and a pinch each of salt and pepper and toss to combine.

Combine the peppers, carrots, broccoli and sugar snap peas in a large bowl. Add the olive oil and a pinch each of salt and pepper and toss well to combine. Arrange the chicken and vegetables on the prepared baking sheet, spreading them into an even layer with as little overlap as possible.

Bake until the chicken is cooked through and the vegetables are tender, 20 to 25 minutes.

Divide the chicken and vegetables among serving plates. Sprinkle with sesame seeds and serve alongside rice or noodles, if desired.

Whisk together the soy sauce, pineapple juice, brown sugar, garlic, ginger and ¼ cup water in a medium saucepan. Cook over medium heat, whisking constantly, until the sugar has completely dissolved.

Whisk together the cornstarch with 1 tablespoon water in a small bowl to make a slurry. Whisk the slurry into the sauce and simmer until it has thickened to the consistency of syrup, about 5 minutes.

Remove from the heat, pour into a small heatproof bowl and let cool. Use right away or refrigerate for up to 3 days.