Regular soy sauce contains approximately 1,000 mg of sodium per serving (about as much as a Big Mac). Using low-sodium soy sauce cuts about 500 mg without losing the flavor.
Bring a large pot of water to a boil. Add peas, and cook for 1–2 minutes or until tender but still bright green. Drain and rinse with cold water. Set aside.
Whisk together the hoisin sauce and the next three ingredients (through honey); heat in a large skillet over medium heat. Once mixture begins to bubble, add garlic; cook, stirring occasionally, for 1–2 minutes. Add chicken pieces, and stir about 1 minute or until heated through. Transfer chicken and sauce to a large bowl; toss until chicken is well glazed.
Return skillet to stove, add sesame oil, and heat over medium-high heat. Add snap peas and roasted peppers; cook about 2 minutes or until heated through. Season with 1/4 teaspoon salt; remove from heat.
Divide chicken among 6 plates, and sprinkle evenly with sesame seeds. Serve peas alongside chicken.