In a zip top bag, mix together the soy sauce, rice wine vinegar, brown sugar, garlic and sesame oil. Add the sliced chicken to the bag and let the chicken marinate for at least 2 hours or overnight.
Preheat the oven to 400 degrees.
Add all the vegetables to a sheet pan and toss with olive oil. Add the chicken with its marinade and toss everything together to coat.
Bake for 20-30 minutes, stirring halfway through cooking, until the chicken is cooked through and the veggies begin to soften. Serve with steamed rice.