Prepare a large baking sheet with parchment paper. Add the broccoli, yellow and red peppers, and yellow and purple onions. Add a ¼ cup olive oil, ½ teaspoon of salt and 2 tablespoons of silan and mix well. Place in oven for 25 minutes.
Combine the remaining olive oil, salt, and pepper with the chicken slices. Mix well.
Prepare a large skillet or wok on high heat and allow oil to heat. Add the chicken in batches and cook for 4 minutes per side, until mostly cooked through.
Remove from pan and add 1 cup of water and 1 can of crushed tomatoes. Using a wooden spoon, scrape up all the brown bits and flavor from the bottom of the pan.
Add the garlic and chili pepper and cook for 10 minutes, mixing often.
Add the chicken back in and mix well. Let cook for 4 more minutes. Add the roasted vegetables, mix well and serve.
Feel free to add or subtract any of your favorite vegetables to this dish. My tops picks would be asparagus and sugar snap peas. Goes great with rice!