Chicken fingers with snow peas

Ingredients:

Chicken fingers

• 0.7 kg skinless and boneless chicken breasts, cut into 10 x 4 cm strips, about 18 pcs.
• 1 tbsp sesame seeds
• 4 cups (100 g) crispy rice (breakfast cereal)
• 0.5 tsp. grated orange zest
• Whites of 2 eggs
• 1 tbsp. lightly salted teriyaki sauce

Salad

• 2 tbsp. l. rice vinegar
• 1 teaspoon of honey
• 1 tbsp dark sesame oil
• 220 g snow peas in pods, chopped
• 3 medium carrots, about 220g, peeled and cut into thin strips

Sauce

• 0.5 cups low-sugar orange marmalade
• 1 tbsp. lightly salted teriyaki sauce
• 1 teaspoon grated ginger
• 1 tbsp. freshly squeezed lemon juice

Preparation:

1. Make the carrot salad: In a large bowl, combine the vinegar and honey, then stir in the sesame oil. Add the peas and carrots and mix well. Set aside to allow the flavors to meld while you prepare the chicken and sauce.
2. Preheat oven to 220°C. Place a rack on a baking sheet and lightly spray with cooking spray.
3. Place the sesame seeds in a small nonstick skillet over medium heat. Toast, stirring frequently, until golden brown and fragrant, about 5 minutes. Set aside to cool.
4. Place the puffed rice in a plastic bag and crush with a rolling pin or heavy jar until coarse crumbs form. In a shallow bowl, combine the toasted sesame seeds, crushed rice, and orange zest, and season lightly with salt and pepper.
5. In another shallow dish, whisk the egg whites with the teriyaki sauce. Dip each chicken finger in the egg mixture, then coat in the breading, pressing firmly to adhere. Place on a wire rack and spray the chicken with cooking spray. Bake until golden brown and cooked through, 18-20 minutes.
6. Meanwhile, in a small saucepan, heat the jam, teriyaki sauce, and ginger over medium heat until well combined. Remove from heat and stir in the lemon juice. Serve the chicken with the dipping sauce and a side salad.