-
1
Make the salad: In a large bowl whisk the vinegar and honey until combined and then whisk in the sesame oil.
-
2
Add the snow peas and carrots and toss well to coat.
-
3
Set aside for the flavors to blend while the chicken and sauce cook.
-
4
Preheat the oven to 425 degrees F. Place a wire rack on a baking sheet and lightly mist with nonstick cooking spray.
-
5
Put the sesame seeds in a small nonstick skillet set over medium heat.
-
6
Cook, stirring often, until golden brown and fragrant, about 5 minutes.
-
7
Set aside to cool.
-
8
Put the cereal in a plastic storage bag and crush with a rolling pin or heavy can until coarsely crushed.
-
9
In a shallow bowl combine the toasted sesame seeds, crushed cereal and orange zest and lightly season with salt and pepper.
-
10
In a second shallow dish, beat the egg whites with the teriyaki sauce.
-
11
Dip each chicken tender in the egg mixture and then the cereal mixture, pressing to coat well.
-
12
Place on the rack and mist the chicken with nonstick cooking spray.
-
13
Bake until the crust is golden and the chicken is cooked through, 18 to 20 minutes.
-
14
Meanwhile, in a small sauce pot heat the marmalade, teriyaki and ginger over medium heat until melted and well combined.
-
15
Remove from heat and stir in the lemon juice.
-
16
Serve the chicken with some of the sauce for dipping and the salad.
