Honey-teriyaki chicken fingers with sesame seeds with sesame cellophane noodles and snap peas

1) Coat a stove-top griddle pan or griddle with cooking spray and set over medium-high heat to preheat.

2) 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.

3) 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.

4) Drain cellophane noodles and toss with coriander and sesame oil. Serve chicken with noodles and snap peas.

5) 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.