EASY Teriyaki Chicken with White Cheddar Kale Pesto Pasta and green peas!

Wash and pat dry the chicken. Cut into strips. In a bowl, combine mirin, coconut aminos, coconut sugar and salt and mix until sugar gets dissolved. Preheat a pan to medium-high heat, add 1 1/2 Tbsp olive oil. Transfer the chicken to the pan and cook stirring occasionally for about 8 minutes or until crispy. Add in the teriyaki sauce mixture, mix to combine and cover with lid. Cook for 3 minutes. Sprinkle with sesame seeds and serve over pasta tossed in Sonoma Gourmet Kale Pesto White Cheddar Sauce and green peas. Enjoy!