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Teriyaki Chicken Sub Recipe

Japanese-American · Main course · 30 min total

A delicious fusion of tender teriyaki chicken and fresh veggies piled high on a soft sub roll, perfect for a quick and satisfying meal.

Ingredients

• 1 lb boneless skinless chicken thighs
• 1/2 cup soy sauce
• 1/4 cup mirin
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 4 sub rolls, split and toasted
• 1 cup shredded lettuce
• 1/2 cup sliced cucumber
• 1/4 cup shredded carrots
• 2 tablespoons sesame seeds, toasted

Instructions

1. In a small bowl, whisk together soy sauce, mirin, honey, rice vinegar, garlic, and ginger to make the teriyaki sauce.
2. Place chicken thighs in a shallow dish and pour half of the teriyaki sauce over them. Marinate for at least 10 minutes.
3. Heat a grill or skillet over medium-high heat. Cook chicken for 5-7 minutes per side, until cooked through and caramelized. Let rest for 5 minutes, then slice thinly.
4. Pour the remaining teriyaki sauce into a small saucepan. Bring to a simmer, then stir in the cornstarch slurry. Cook for 1-2 minutes until thickened.
5. Toss the sliced chicken with the thickened sauce.
6. Assemble subs: divide chicken among rolls, top with lettuce, cucumber, carrots, and sprinkle with sesame seeds.

Tips

• For extra flavor, toast the sub rolls with a little butter.
• Leftover chicken can be stored in the refrigerator for up to 3 days.

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