||Heat a large skillet or wok on medium heat. Add sesame seeds and toast about 2 minutes, stirring occasionally, until fragrant. Remove and set aside.
||Heat oil. Add chicken cut into thin strips and snap peas and sauté 4 to 5 minutes, until chicken is cooked through.
||Add orange juice, teriyaki sauce and red pepper flakes, and cook for 1 to 2 minutes, until liquids begin to bubble. Stir in reserved toasted sesame seeds.
||Serve over cooked rice if desired.