Preheat oven to 400°F. Line a baking sheet with aluminum foil for easier cleanup.

Arrange the ingredients on the prepared baking sheet: place the diced chicken in a vertical row on one side, then (in adjacent vertical rows) the broccoli florets, sugar snap peas, carrot slices, and red onion wedges. Rows can be approximate — you may also spread everything evenly if you prefer.

Evenly drizzle 3 to 4 tablespoons olive oil over the chicken and vegetables.

In a small bowl, whisk together 2 tablespoons reduced sodium soy sauce, 1 to 2 tablespoons chili garlic sauce, 1 tablespoon fish sauce, 1 teaspoon orange zest, 1 to 2 tablespoons orange juice, and 2 teaspoons ground ginger until combined.

Brush or spoon the sauce mixture evenly over the chicken and vegetables, concentrating slightly more on the chicken if desired.

Evenly sprinkle 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper over everything (or adjust to taste).

Bake in the preheated oven for about 15 to 18 minutes, or until the chicken is cooked through (165°F internal temperature) and the vegetables are crisp-tender. If you want more even browning, rotate the pan or stir the ingredients once about halfway through baking.

Remove from the oven, optionally garnish with orange slices and fresh cilantro, and serve immediately.