For the chicken:

• 1 pound boneless, skinless chicken breasts or thighs
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• ½ teaspoon crushed red pepper flakes (optional)

For the snap pea panzanella:

• 2 cups sugar snap peas, trimmed and halved
• 2 cups cherry tomatoes, halved
• ½ small red onion, thinly sliced
• 3 cups crusty bread cubes (day-old, about 1-inch pieces)
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 1 tablespoon rice vinegar
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• Optional: chopped cilantro or basil for garnish