Here in the Home Chef test kitchen, we're combining flavors like mad scientists with test tubes, just waiting for an eureka moment (or a gigantic explosion). With this Sriracha-teriyaki combo, we have both on our hands. Peppery hot and sweet is melded together on a succulent chicken breast and served with soy-flavored mushrooms and sugar snap peas. We declare this experiment to be an unqualified success.
Quarter mushrooms. Remove strings from sugar snap peas. Trim and cut white portion of green onion into 1" lengths. Trim and cut 2" pieces from green portion of green onion. Slice pieces into very thin strips and place in a small bowl of cold water to "curl" into a cool garnish (optional). Rinse chicken breasts, pat dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Start the Chicken
Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Add chicken to hot pan and cook until deeply browned, 3-4 minutes. Flip chicken.
Finish the Chicken
Add teriyaki glaze, ¼ cup water, and Sriracha (to taste) to pan and bring to a boil. Once boiling, lower heat to medium-low and bring to a simmer. Simmer, flipping chicken occasionally, until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes. If sauce is too thick, add water 2 Tbsp. at a time. Remove chicken to a plate and rest 2-3 minutes. Reserve glaze. While chicken simmers, cook vegetables.
Start the Vegetables
Heat 2 tsp. olive oil in a medium pan over medium heat. Add mushrooms, sugar snap peas, and white portions of green onion to hot pan. Cook, stirring occasionally, until vegetables are tender and lightly charred, 5-7 minutes.
Finish the Vegetables
Remove pan from burner and add soy sauce. Toss to coat vegetables with soy sauce and season with a pinch of pepper.
Plate the Dish
Place a serving of vegetables on a plate. Garnish vegetables with sesame seeds. Add chicken to plate and drizzle glaze over chicken. Garnish chicken with curled green portions of green onion.