Orange Chicken Fingers

This is a Food Network recipe that is considered to be one of their healthy eating meals.

• Ready In: 55 mins
• Serves: 6

Ingredients

• For the salad

• 2  tablespoons  rice wine vinegar
• 1  teaspoon honey
• 1  tablespoon  toasted sesame oil
• 8  ounces snow peas, sliced
• 3  medium carrots, peeled and julienned or 8  ounces carrots or 2 1⁄2 cups  store bought shredded carrots

• For the chicken fingers

•  cooking spray
• 1  tablespoon sesame seeds
• 4  cups  crispy rice cereal
• 1⁄2 teaspoon  grated orange zest
•  kosher salt & freshly ground black pepper
• 2  egg whites
• 1  tablespoon  low-sodium teriyaki sauce
• 1 1⁄2 lbs boneless skinless chicken breasts, cut into tenders 4 by 1 1/2-inches, about 18 pieces

• For the sauce

• 1⁄2 cup reduced-sugar orange marmalade
• 1  tablespoon  low-sodium teriyaki sauce
• 1  teaspoon  grated fresh ginger
• 1  tablespoon fresh lemon juice

Directions

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