Honey-Teriyaki Chicken Fingers with Sesame Seeds with Sesame Cellophane Noodles and Snap Peas

Total Time:
41 min
Prep:
15 min
Inactive:
20 min
Cook:
6 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Cooking spray
  • 1/2 cup reduced-sodium soy sauce
  • 2 tablespoons honey
  • 1 tablespoon blackstrap molasses
  • 1 teaspoon finely grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon liquid smoke seasoning
  • 1/4 teaspoon freshly ground black pepper
  • 6 boneless, skinless chicken breast halves, cut into thin strips
  • 1/4 cup sesame seeds, lightly toasted
  • 8 ounces cellophane noodles, soaked in hot water until tender
  • 1/4 cup chopped fresh cilantro leaves
  • 2 teaspoons sesame oil
  • 4 cups snap peas, steamed
Directions
  • Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat.

  • In a shallow dish, whisk together soy sauce, honey, molasses, ginger, garlic, liquid smoke seasoning, and black pepper. Add chicken strips and turn to coat. Place chicken on hot grill and cook 5 to 7 minutes, until cooked through, turning once during cooking. Remove chicken from grill pan and roll in toasted sesame seeds.

  • Drain cellophane noodles and toss with cilantro and sesame oil. Serve chicken with noodles and snap peas.

  • Serve 4 of the chicken breast halves (about 6 strips per serving) with this meal, with all of the noodles and snap peas, and reserve extra chicken for another meal.


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