Weeknight Chicken & Snap Pea Stir-Fry

Don't let this simple weeknight recipe fool you - it's packed with flavor. Serve it as-is or dish it up with your favorite rice to soak up all that delicious sauce.

Serves: 3-4

Ingredients: 

• 2 garlic cloves, thinly sliced
• 1 cup Nong's Sauce (divided in half)
• 1.5lb. skinless, boneless chicken breasts
• High heat oil
• Sea salt
• 1lb. snap peas
• 1 cup greens (baby mustard greens, baby kale, baby spinach, and/or baby Swiss chard)
• 2 scallions, thinly sliced
• Extra Nong's Sauce

Directions:

1. Slice chicken breasts crosswise into ½"-thick strips and season with salt.
2. Heat 1 Tbsp. oil in a large nonstick skillet or cast iron over medium-high heat.
3. Cook the chicken in a single layer, undisturbed, until well browned, ~3 minutes.
4. Turn the chicken over, add 1/2 cup Nong's Sauce, and continue to cook for another 1 min, then transfer the chicken and sauce to a serving plate.
5. Add 1 tbsp oil in the same pan and cook the garlic, snap peas, and greens over medium-high heat, tossing often, until beans are bright green and lightly charred in spots and the greens have wilted, about 2 minutes. Transfer to plate with chicken.
6. Reduce heat to medium. Add the other 1/2 cup of Nong's Sauce and cook, scraping up all the bits from the bottom of the pan, cook 2-3 mins until bubbling. Pour over the chicken and snap peas, and garnish with scallions.