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Preheat the oven to 425° F and grease a baking sheet with oil or nonstick spray.
Combine the soy sauce, brown sugar substitute, sesame oil, rice vinegar, garlic, red pepper flakes, and ginger in a large bowl. Once well combined, set aside about ½ cup of the mixture for later.
Add the chicken pieces to the bowl with the remaining soy sauce mixture. Place the bowl in the refrigerator for at least 10 minutes, but up to 6 hours.
Remove the chicken from the marinade and place it in a single layer down the center of the prepared sheet pan. Discard the remaining marinade.
Arrange the vegetables on the sheet pan on either side of the chicken. Drizzle with the ½ cup of marinade that was reserved in step 2.
Bake in the preheated oven for 10 minutes. Remove the sheet pan from the oven and gently stir the chicken and vegetables.
Return the sheet pan to the oven and bake for an additional 10-15 minutes or until the chicken has reached an internal temperature of 165° Fahrenheit.
Serve the stir fry topped with fresh sliced green onion and toasted sesame seeds if desired.