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

  • Preparation Time15 mins
  • Cooking Time6 mins
  • Serves4
  • DifficultyEasy
Cooking spray
120ml reduced-sodium soy sauce
2 tbsps honey
1 tbsp blackstrap molasses
1 tsp finely grated fresh ginger
2 cloves garlic, minced
1 tsp liquid smoke seasoning
1/4 tsp freshly ground black pepper
6 boneless, skinless chicken breast halves, cut into thin strips
30g sesame seeds, lightly toasted
250g cellophane noodles, soaked in hot water until tender
20g chopped fresh coriander leaves
2 tsps sesame oil
200g snap peas, steamed
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.

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