1Heat oven to 425°F. Spray cookie sheet with cooking spray. Place Bisquick mix, sesame seed and ginger in 1-gallon resealable plastic food-storage bag; mix well. In small bowl, mix teriyaki sauce and oil. Coat chicken pieces with oil mixture.
2Shake about 6 chicken pieces at a time in bag of Bisquick mixture until coated. Shake off any extra mixture. Place chicken pieces in single layer on cookie sheet.
3Bake 10 to 15 minutes or until chicken is no longer pink in center. Cool 5 minutes.
4Meanwhile, in large bowl, mix salad mix, orange segments and pea pods. Top with warm chicken pieces and drizzle with dressing; toss to coat.