First we're going to make the sauce.

In a small saucepan combine the soy sauce, brown sugar, minced garlic, ginger paste and sesame oil. Heat on medium heat stirring frequently until the brown sugar is dissolved and all of the ingredients are well incorporated. Remove from heat and allow to cool.

Place chicken in a large zip top bag and pour half of the teriyaki sauce over it. Allow chicken to marinate for about 30 minutes.

While the chicken is marinating preheat the oven to 400.

Spray a baking sheet with non-stick cooking spray or lightly brush it with olive oil.

Remove the stem and seeds from the peppers and slice them into pieces. Slice the red onion, and chop the head of broccoli into florets.

Place the chopped vegetables in an even layer on the prepared baking sheet.

Arrange the chicken thighs evenly in a single layer across the top of the vegetables.

Pour about half of the remaining sauce evenly across the top of the chicken and vegetables.

Place in the oven and bake for 10 minutes.

Using a basting brush brush the chicken with the remaining sauce.

Continue baking for another 10-15 minutes or until the chicken is golden brown and has reached an internal temperature of 165 when measured with a meat thermometer.