Orange Chicken Fingers

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2 tablespoons rice wine vinegar

1 teaspoon honey

1 tablespoon toasted sesame oil

8 ounces snow peas, sliced

3 medium carrots, about 8 ounces, peeled and julienned, or 2 1/2 cups storebought shredded carrots

Cooking spray

1 tablespoon sesame seeds

4 cups (3 1/2 ounces) crispy rice cereal

1/2 teaspoon grated orange zest

Kosher salt and freshly ground black pepper

2 egg whites

1 tablespoon low-sodium teriyaki sauce

1 1/2 pounds boneless skinless chicken breast, cut into tenders 4 by 1 1/2-inches, about 18 pieces

1/2 cup low-sugar orange marmalade

1 teaspoon grated ginger

1 tablespoon freshly squeezed lemon juice

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