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.
Garlic Chicken Sauté
Prep time: 15 minutes
Cooking time: 8 minutes
Servings: 4 servings