Honey-Teriyaki Chicken Fingers with sesame seeds

We do like this meal. Last time we had it we just made the chicken. This time we made the noodles and snap peas with it.

small amount sesame and vegetable oil for frying

1/2 cup soy sauce

2 tbsp honey

1 tbsp 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 (I used 4)

1/4 cup sesame seeds, lightly toasted

8 oz cellophane noodles, soaked in hot water until tender

1/4 cup chopped fresh cilantro leaves

2 tsp sesame oil

4 cups snap peas, steamed

Whisk together soy sauce, honey, molases, ginger, garlic, liquid smoke seasoning, and black pepper. Add chicken strips and turn to coat. (I marinated mine while I prepped the beans and noodles.) Heat about a tbsp each sesame oil and vegetable oil in a large frying pan (or wok) and add chicken. Cook 5-7 minutes until cooked through, turning once during cooking. Remove chicken from grill pan and roll in toasted sesame seeds.

Remove ends from snap peas and place in frying pan after removing chicken. Place a bit of soy sauce in the pan to deglaze and pick up the flavor from the marinade of the chicken. Cook a few minutes until heated.

Drain cellophane noodles and toss with cilantro and sesame oil. Serve chicken with noodles and snap peas. (We used a different kind of noodle that called for cooking after soaking. So I tossed them in a frying pan with some sesame oil... they ended up being very dry. I don't know how they will taste if you actually follow the directions, but we were thinking next time to make up a little more of the marinade... or something to add a bit of moisture to the dish.