Chicken, Pepper, and Snap Pea Stir-Fry

Step 1: Stir together the cornstarch and salt in a medium-size bowl.

Step 2: Add chicken and toss to coat.

Step 3: Heat the oil in a wok or large skillet over high heat.

Step 4: Add chicken and brown, without stirring, for about 1 minute.

Step 5: Cook, stirring, until the chicken is lightly browned, about 4 minutes. (The chicken does not need to be cooked through at this point.)

Step 6: Remove chicken from wok and set aside.

Step 7: Add peas and bell pepper to the wok and cook, stirring, until crisp-tender, about 4 minutes.

Step 8: Remove veggies from the wok and set aside.

Step 9: Whisk together the soy sauce, rice wine vinegar, garlic, sugar, and chili garlic sauce (if using) in a bowl.

Step 10: Pour into the wok and bring to a boil.

Step 11: Reduce heat and simmer until the sauce is slightly thickened, 3-5 minutes.

Step 12: Add chicken and veggies to sauce in the wok and turn heat to medium-low and cook, stirring, until the chicken is cooked through - about 3-5 minutes.

Step 13: Serve stir-fry mixture on top of cooked, hot rice.

Step 14: Sprinkle with green onions and sesame seeds (if using).