Chicken Teriyaki-style sub

Ingredients

Chicken

• 2 chicken breast fillets
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp brown sugar
• 1 tsp grated ginger
• 1 garlic clove, crushed

Teriyaki glaze

• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp brown sugar
• 1 tsp grated ginger
• 1 tsp cornflour mixed with 1 tbsp cold water

Sub

• 1 footlong wholemeal bread
• Cucumber, sliced
• Tomato, sliced
• Shredded lettuce
• Optional: mayonnaise or sriracha

Method

1. Marinate. Slice chicken into strips. Marinate in soy, mirin, sugar, ginger, garlic for 30 minutes (or up to 4 hours).
2. Cook chicken. Heat a pan over medium-high. Cook chicken strips 4–5 minutes until caramelised and cooked through.
3. Glaze. Push chicken to one side. Add soy, mirin, sugar, ginger to the pan. Add cornflour slurry, stir until glossy. Toss chicken in the glaze.
4. Toast bread. Brush wholemeal bread with olive oil. Toast cut-side down for 2–3 minutes.
5. Assemble. Pile chicken onto bread. Add lettuce, cucumber, tomato. Optional squiggle of mayo or sriracha. Close, slice, serve.

Tips

• Make your own teriyaki. Mirin + soy + brown sugar + ginger is the base.
• Marinate the chicken for at least 30 minutes. Longer = better flavour.
• Wholemeal bread is the move for this sub. Stands up to the teriyaki glaze.