Chicken and Snap Pea Stir Fry

Really good. I cut back on the sriracha just a bit but this was perfect for us. I liked that the sauces was simple and didn't have 10 ingredients and also is not sweet. It allowed the sweetness of the snap peas to shine. Served over white rice.

1. In a large sauté pan, heat the oil over medium heat. Add the scallions and garlic, and sauté until fragrant, about 1 minute. Add the bell pepper and snap peas, and sauté until just tender, 2 to 3 minutes. 2. Add the chicken and cook until it is golden and fully cooked and the vegetables are tender, 4 to 5 minutes. 3. Add the soy sauce, rice vinegar, Sriracha (if using) and sesame seeds; toss well to combine. Allow the mixture to simmer for 1 to 2 minutes. 4. Stir in the cilantro, then garnish with a sprinkle of extra cilantro and sesame seeds. Serve immediately.

I added some teriyaki marinade when u added the soy sauce and it just added something extra.