Spicy Sriracha Chicken Stir-Fry

Thinly slice the chicken breasts and cut slices in half to create pieces about 1 1/2 to 2 inches in diameter.

Transfer chicken to a bowl and toss with baking soda. Set aside for 15 minutes.

Meanwhile, whisk chicken broth, soy sauce, vinegar, Sriracha, honey, and cornstarch together in a small bowl. Combine snap peas, scallions, garlic, and ginger in another bowl.

Rinse the chicken thoroughly in a colander and pat dry.

Heat 2 tablespoons canola oil in a large skillet of wok over medium-high heat. Add chicken and a splash or two of the Sriracha-honey sauce. Stir fry until chicken is no longer pink in the center and juices run clear, about 4 minutes. Remove chicken to a plate.

Add remaining oil to the skillet and pour in snap pea mixture. Cook until peas are crisp but still tender, 3 to 4 minutes. Return the chicken to the pan and add remaining sauce. Cook and stir until sauce has thickened, about 4 minutes.

Serve over rice.