Categories: Asian Inspired

Ingredients

• 2 tablespoons vegetable oil
• 1 bunch scallions, thinly sliced
• 2 garlic cloves, minced
• 1 red bell pepper, thinly sliced
• 21/2 cups snap peas
• 11/4 cups boneless skinless chicken breast, thinly sliced
• Salt and freshly ground black pepper
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 teaspoons Sriracha (optional)
• 2 tablespoons sesame seeds, plus more for finishing
• 3 tablespoons chopped fresh cilantro, plus more for finishing

Directions

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.

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