Teriyaki-Sriracha Glazed Chicken

Ingredients

• 6 oz Cremini Mushrooms
• 8 oz Sugar Snap Peas
• 1 Green Onion
• 2 Boneless Skinless Chicken Breasts
• 4 fl. oz. Teriyaki Glaze
• 3 tsp. Sriracha
• 1 fl. oz. Soy Sauce
• 1 tsp. White Sesame Seeds
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Cook Within: Love the teriyaki-Sriracha combo? For an alternative preparation, mix the vegetables with the glaze to get more of that sweet-spicy flavor. Also, feel free to slice the chicken into ¼” slices as opposed to serving whole. Teriyaki sauce is common in Japanese restaurants and is a sweetened soy sauce infused with

2. 2

   Prepare the Ingredients: Quarter mushrooms. Remove strings from sugar snap peas. Trim and cut white portion of green onion into 1” lengths. Trim and cut 2” pieces from green portion of green onion. Slice pieces into very “curl” into a cool garnish (optional). Rinse chicken breasts, pat dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

3. 3

   Heat 2 tsp. olive oil in a medium pan over medium: heat. Add mushrooms, sugar snap peas, and white portions of green onion to hot pan. Cook, stirring occasionally, until vegetables are tender and lightly charred, 5-7 minutes.

4. 4

   Start the Chicken: medium-high heat. Add chicken to hot pan and cook until deeply browned, 3-4 minutes. Flip chicken.

5. 5

   Remove pan from burner and add soy sauce. Toss: to coat vegetables with soy sauce and season with a pinch of pepper.

6. 6

   Add teriyaki glaze, ¼ cup water, and Sriracha (to: taste) to pan and bring to a boil. Once boiling, lower heat to medium-low and bring to a simmer. Simmer, flipping chicken occasionally, until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes. If sauce is too thick, add water 2 Tbsp. at a time. Remove chicken to a plate and rest 2-3 minutes. Reserve glaze. While chicken simmers, cook

7. 7

   Plate the Dish: Place a serving of vegetables on a plate. Garnish vegetables with sesame seeds. Add chicken to plate and drizzle glaze over chicken. Garnish chicken with curled green portions of green onion. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts hot sauce du jour. Its garlicky- chile flavor complements just about everything. Use to taste or omit for less spice. used twice. White portions are cooked with vegetables and green portions garnish dish. the recipe before you start–we promise it will be time