Step 1

Heat oven to 400°F. Spray 18x13-inch rimmed sheet pan with cooking spray.

Step 2

In medium bowl, mix brown sugar, soy sauce, gingerroot and chile garlic sauce. Add vegetables; toss to evenly coat. Using tongs, transfer to pan in single layer. Reserve remaining soy sauce mixture in bowl. Roast vegetables 10 minutes.

Step 3

Add chicken to remaining soy sauce mixture in bowl; turn to coat. Add to pan with vegetables. Roast 10 to 12 minutes longer or until chicken is no longer pink in center and vegetables are fork-tender. Top with cilantro before serving.

Step 4

Garnish with sliced green onions.