Sambal Chicken Stir-Fry with Sugar Snap peas

For 2 to 3 servings with rice, you will need:
____________________________________________________ ✔ 1/4 cup maple syrup
✔ 1/4 cup white vinegar
✔ 1/3 cup sambal oelek (to taste)
✔ 1/8 cup fish sauce + extra to taste towards the end of cooking time
✔ 2 tsps grated ginger
✔ Cooking oil
✔ 500g chicken breasts, cut into strips
✔ 200g sugar snap peas
✔ 2 tbsps Indonesian sweet soy sauce
.

For Garnish: A generous handful of fresh coriander; and 1/2 Tbsp toasted sesame seeds for garnish optional
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Instructions:
▷ Sauce:
①Mix maple syrup, white vinegar, sambal oelek, 1/8 cup fish sauce and ginger in a bowl. ② Whisk until well mixed with a fork.
▷ Stir-Fry:
③ Marinate the chicken with half of the sauce above. Set aside.
④ Add a teaspoon of oil in a non-stick pan. When the oil is hot add chicken (be careful of the oil splatter!). Brown the chicken until cooked through and set aside on a plate.
⑤ Pour the remaining sauce into the pan. Cook over high heat until the sauce has slightly thickened (about a minute or so).
⑥ Return the chicken to the pan and add sugar snap peas and the Indonesian sweet soy sauce. Cook until the sugar snap peas have soften slightly. Check for taste, add more fish sauce if you like.
⑦ Turn off the heat, stir in fresh coriander. Sprinkle with toasted sesame seeds and serve immediately with rice.