Sauté de poulet à l’ail

In a skillet, heat a little sesame oil (untoasted) over medium heat. Cook the chicken strips, 2 to 3 minutes per side, until no longer pink inside.

Add the onion and garlic. Cook for 1 to 2 minutes.

Add the snow peas, chili garlic sauce and teriyaki sauce. Bring to a boil, then simmer for 2 to 3 minutes over low-medium heat.

Add the Haiku Konjac vermicelli and heat for 1 to 2 minutes.

Garnish with cilantro.