A delicious homemade version of the chicken teriyaki Subway sandwich, packed with flavor and healthier than takeout.
1 pound boneless skinless chicken, cut into strips
1 red bell pepper, sliced
1/2 onion, sliced
2 tablespoons sesame oil
3/4 cup soy sauce or low-sodium soy sauce
1/4 cup dark brown sugar
3 tablespoons honey
2 tablespoons vinegar
2/3 cup pineapple juice
2 cloves garlic, minced or grated
2 teaspoons freshly grated ginger
1/4 cup water
1 1/2 teaspoons cornstarch
For the Sandwich:
1 toasted whole grain baguette or four whole wheat sub rolls
1 cup Swiss cheese, freshly shredded
4 green onions, sliced
In a bowl, mix soy sauce, brown sugar, honey, vinegar, pineapple juice, garlic, and ginger. In a separate bowl, whisk water with cornstarch until smooth, then stir into the sauce.
Heat a skillet with 1 tbsp sesame oil over high heat. Add chicken and stir-fry until browned and cooked through, about 3–5 minutes. Remove from pan.
Add remaining oil and sauté bell pepper and onion for 2–3 minutes until just tender. Remove veggies.
Add the sauce to the skillet and let it come to a boil. Reduce heat, return chicken and veggies, and simmer until thickened and glazed, about 5 minutes.
Toast the baguette or rolls in a 400°F oven. Slice without cutting all the way through.
Divide chicken mixture into the rolls, sprinkle with Swiss cheese, wrap in foil, and bake for 5–10 minutes.
Optional: Broil briefly to crisp the top. Add green onions before serving.
For deeper flavor, let the teriyaki sauce simmer longer. To make this more like the Subway chicken teriyaki sub, choose low-sodium soy sauce and whole wheat rolls.
Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
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Find it online: https://www.joyliciousrecipes.com/how-to-grill-teriyaki-chicken/