Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Combine 1/4 cup sesame teriyaki sauce
with two tablespoons oil in a medium bowl. Add the chicken fingers and toss to coat. Marinate
for about 20–30 minutes.While the chicken is marinating, place the
ramen noodles in a large bowl. Pour boiling
water over the noodles and cover with a
sheet of aluminum foil. Soak noodles for five
minutes, then remove foil and drain. Add one
tablespoon oil and 1/4 teaspoon salt and mix well. Grease a baking sheet with cooking spray and spread the noodles on the baking sheet.Dredge each chicken finger in flour, shaking off the excess, and place over the noodles, leaving some space between the chicken fingers.
Toss the snap peas with the remaining 1/4 cup sesame teriyaki sauce, two tablespoons oil,
and 1/4 teaspoon salt. Pour over the chicken and spread the peas evenly over the baking
sheet. Spray the entire dish generously with
cooking spray.Cover and bake for 15 minutes. Uncover and bake for an additional 10 minutes. Serve immediately.
Directions
Credits
Description:
Styling and Photography by Sheera Segal
Food Prep by Rachel Bondi









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We loved it! So yum!
This was delicious!
big win with the picky kids! i didn't have mikee's on hand so i doctored up some bbq sauce with soy sauce, white wine and a ginger cube, it came out great. some of it stayed in the oven longer and got crispy and they liked that even better! it was also super quick and easy to make!
Omg - loved this recipe! so easy and real winner with most kids too. Actually used barbecue sauce and added sesame seeds and was delicious! Sent to my couple in Israel and they declared it excellent too!