Nong's Weeknight Chicken and Snap Pea Stir-Fry

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Ingredients

2 garlic cloves, peeled and thinly sliced
1 cup Nong's Khao Man Gai Sauce (divided in half)
1 1/2 pounds boneless, skinless chicken breasts
High heat oil
Sea salt
1 pound snap peas, washed and trimmed
1 cup greens, washed (baby mustard greens, baby kale, baby spinach, and/or baby Swiss chard),
2 scallions, washed and thinly sliced

Slice chicken breasts crosswise into ½-inch strips and season with salt.
Heat 1 tbsp of oil in a large nonstick skillet or cast-iron pan over medium-high heat.
Cook the chicken in a single layer, undisturbed, until well browned, about 3 minutes.
Turn the chicken over, add ½ a cup of Nong's Khao Man Gai Sauce, and continue cooking until the internal temperature reaches 165°F. Transfer the chicken and sauce to a serving plate.
Add 1 tbsp of oil to 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 the plate with chicken.
Reduce heat to medium. Add the remaining ½ cup of Nong's Khao Man Gai Sauce and cook, scraping up all the bits from the bottom of the pan, around 2-3 mins, or until bubbling. Pour over the chicken and snap peas, and garnish with scallions.
Enjoy as-is or with a side or cooked rice!