1. In a large saute pan, heat the oil over medium heat. Add the scallion and garlic, and saute until fragrant, about 1 minute. Ad the bell pepper and snap peas, saute 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 sprinkle of extra cilantro and sesame seeds.
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|Serving Size: 1 Serving (315g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 92 (49%)|
|Amt Per Serving||% DV|
|Total Fat 10.2g||14 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 0mg||0 %|
|Sodium 57.3mg||2 %|
|Potassium 1186.9mg||31 %|
|Total Carbohydrate 19.8g||6 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 13.3g|
|Protein 8.7g||12 %|
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Calories per serving: 189
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