TERIYAKI CHICKEN SANDWICHES
Steps:
- Preheat the oven to 250 degrees F.
- If the tenders are still attached to the chicken breasts, cut them off and reserve for another use. Carefully cut each chicken breast in half lengthwise to make two longer pieces, then add to a large resealable storage bag along with the lime juice, brown sugar and 1/4 cup teriyaki sauce. Seal and use your hands to massage the ingredients together. Marinate in the refrigerator for at least 1 hour and up to overnight.
- Heat a large cast-iron skillet between medium and medium-high heat. Sprinkle the onion rounds liberally on both sides with salt and pepper. Add 1 tablespoon coconut oil to the skillet, swirl to coat and add the onion rounds. Use a flat spatula to press down on the onions without moving them, and cook until deeply browned on the first side, 4 to 5 minutes. Carefully flip the onions (being careful to keep the rounds together) and cook until tender and browned on the second side, 4 to 5 minutes. Transfer the onions to a large plate or baking sheet. Reserve skillet.
- Whisk together the mayonnaise and remaining 2 tablespoons teriyaki sauce in a small bowl.
- If using bacon, add it to a medium nonstick skillet. Turn the heat to medium and cook until crispy, flipping halfway through, about 10 minutes. Remove to a paper towel-lined plate to drain excess oil.
- Remove the chicken from the marinade and lay on a large paper towel-lined plate to absorb any excess marinade. Sprinkle the chicken liberally on both sides with salt and pepper. Set aside.
- Place the buns, cut-side up, on a baking sheet and toast in the oven and cook until golden brown, 5 to 10 minutes.
- Add the remaining tablespoon coconut oil to the reserved cast-iron skillet and swirl to coat. Add the chicken and cook until browned on the first side, 3 to 4 minutes. Flip the chicken and cook until browned on the second side and cooked through, 2 to 3 minutes.
- Turn off the heat and top each piece of chicken with 2 pieces provolone, arranging it so that the cheese overlaps and covers the entire chicken breast. Cover and let sit until the cheese is just melted, 1 to 2 minutes. Transfer the chicken to the same plate as the onions.
- Spread the mayonnaise mixture on both sides of the buns. Layer each bun with a chicken breast, onion round, avocado slices, lettuce and bacon, if using.
GRILLED TERIYAKI CHICKEN SANDWICHES
Ordinary grilled chicken? Think again! This Grilled Teriyaki Chicken Sandwich is something special. Under the bun is grilled pineapple and savory chicken with a tasty glaze and sauce. Talk about a meal upgrade. This could be your new favorite sammy!
Provided by Pillsbury Kitchens
Categories Entree
Yield 4
Number Of Ingredients 12
Steps:
- Heat grill. In small bowl, combine all sesame-ginger mayonnaise ingredients; blend well. Set aside or refrigerate until ready to use.
- Place 1 chicken breast, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/2 inch thick; remove wrap. Repeat with remaining chicken breast halves. Brush flattened chicken and pineapple slices with about 2 teaspoons of the teriyaki baste and glaze. Refrigerate until ready to use.
- When ready to grill, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until chicken is fork-tender and juices run clear, turning once and brushing with remaining 2 teaspoons teriyaki baste and glaze. To toast rolls, place cut side down on grill during last 1 to 2 minutes of cooking time. Place pineapple slices on grill; cook 1 minute, turning once.
- Spread half of sesame-ginger mayonnaise evenly onto bottom halves of rolls. Top with lettuce, chicken, remaining mayonnaise and pineapple slices. Sprinkle with green onions. Cover with top halves of rolls.
Nutrition Facts : Calories 480, Carbohydrate 40 g, Cholesterol 85 mg, Fat 3 1/2, Fiber 2 g, Protein 33 g, SaturatedFat 3 g, ServingSize 1 Sandwich, Sodium 680 mg, Sugar 10 g
SLOW-COOKER TERIYAKI BARBECUED CHICKEN SANDWICHES
Dinner's ready by the time you get home! Enjoy these hearty chicken sandwiches - perfect for Asian cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 6h10m
Yield 10
Number Of Ingredients 6
Steps:
- Place chicken in 3 1/2- to 4-quart slow cooker. Mix seasoning mix (dry), ketchup and stir-fry sauce; pour over chicken.
- Cover and cook on low heat setting 6 to 7 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut and chicken is tender.
- Pull chicken into shreds, using 2 forks. Stir well to mix chicken with sauce. To serve, place 1/4 cup coleslaw mix on roll and top with chicken. Chicken mixture will hold on low heat setting up to 2 hours.
Nutrition Facts : Calories 365, Carbohydrate 34 g, Cholesterol 70 mg, Fiber 3 g, Protein 30 g, SaturatedFat 3 g, ServingSize 1 Sandwich, Sodium 760 mg
TERIYAKI BARBECUED CHICKEN SANDWICHES
Want to take along tasty Asian-inspired sandwiches to a party? This recipe is just the catch. Watch the crowd relish teriyaki barbecued chicken sandwiches - finger-licking good dinner.
Provided by Pillsbury Kitchens
Categories Entree
Time 7h10m
Yield 10
Number Of Ingredients 6
Steps:
- Place chicken in 3 1/2 to 4-quart slow cooker. In small bowl, combine ketchup, stir-fry sauce and stir-fry seasoning mix; blend well. Pour over chicken.
- Cover; cook on Low setting 6 to 7 hours.
- To serve, remove chicken from slow cooker; place on cutting board. With 2 forks, pull chicken into shreds. Return chicken to slow cooker; stir to mix with sauce. Place 1/4 cup coleslaw blend on bottom half of each roll. With slotted spoon, top each with chicken. Cover each with top half of roll.
Nutrition Facts : Calories 355, Carbohydrate 34 g, Cholesterol 70 mg, Fiber 1 g, Protein 30 g, SaturatedFat 3 g, ServingSize 1 Sandwich, Sodium 790 mg, Sugar 5 g
TERIYAKI CHICKEN SANDWICHES
After trying a similar sandwich in Hawaii, I was inspired to create my own. My sister-in-law contributed the marinade and together we came up with this hearty version.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a blender, combine the first six ingredients; cover and process until smooth. Reserve 1/4 cup. Pour remaining sauce into a large resealable plastic bag. Add chicken; seal and refrigerate overnight., Drain and discard marinade from chicken. Broil chicken 4 in. from the heat for 5 minutes per side or until a thermometer reads 170°. , On bottom half of each roll or croissant, layer lettuce, tomatoes, chicken and green pepper. Drizzle with reserved sauce; spread with mayonnaise if desired. Replace tops.
Nutrition Facts :
EASY GRILLED CHICKEN TERIYAKI
Chicken breasts marinated in teriyaki sauce, lemon, garlic, and sesame oil, then grilled to a tasty finish. Very easy and great for a hot summer's evening. Leftovers are great on a green salad or sandwich. Be sure to grill very hot and very fast!!
Provided by prissycat
Categories World Cuisine Recipes Asian
Time P1DT30m
Yield 4
Number Of Ingredients 5
Steps:
- Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, and shake to coat. Place in refrigerator for 24 hours, turning every so often.
- Preheat grill for high heat.
- Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork.
Nutrition Facts : Calories 240 calories, Carbohydrate 16.6 g, Cholesterol 67.2 mg, Fat 7.5 g, Fiber 0.1 g, Protein 25.2 g, SaturatedFat 1.4 g, Sodium 691 mg, Sugar 11.4 g
BBQ CHICKEN SANDWICHES
This is a wonderful BBQ chicken sandwich with homemade sauce. A perfect party food. You can use leftovers to make pizza.
Provided by Sarina
Categories Main Dish Recipes Sandwich Recipes Chicken
Time 4h15m
Yield 12
Number Of Ingredients 12
Steps:
- Place chicken in a large pot with enough water to cover. Bring to a boil, and cook until chicken comes off the bone easily, about 3 hours. Make sauce while the chicken cooks.
- In a saucepan over medium heat, mix together the ketchup, mustard, brown sugar, garlic, honey, steak sauce, lemon juice, and liquid smoke. Season with salt and pepper. Bring to a gentle boil, and simmer for about 10 minutes. Set aside to allow flavors to mingle.
- When the chicken is done, remove all meat from the bones, and chop or shred into small pieces. Place in a pan with the sauce, and cook for about 15 minutes to let the flavor of the sauce soak into the chicken. Spoon barbequed chicken onto buns, and top with coleslaw if you like.
Nutrition Facts : Calories 662.1 calories, Carbohydrate 51.4 g, Cholesterol 136.8 mg, Fat 29 g, Fiber 2.7 g, Protein 47.9 g, SaturatedFat 7.2 g, Sodium 956.2 mg, Sugar 19.8 g
BBQ CHICKEN TERIYAKI
A very simple marinade....fantastic results. You can either serve the chicken breasts whole or sliced into large pieces. This recipe will marinate 6 chicken breasts(of course you can use other cuts of chicken) To make this dish gluten free ensure the soy sauce used is labelled as GF. Currently Fountain brand is GF in Australia, also many tamaris and some Japanese soy sauces.
Provided by Jubes
Categories Chicken
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Melt the honey and the soy sauce together- I use the microwave for this.
- Stir in all of the remaining marinade ingredients.
- Arrange the chicken in a single layer in a baking dish or tin.
- Pour the marinade over the chicken and then turn the chicken over to coat thoroughly in the marinade.
- Leave the chicken to marinate for two hours in the refrigerator. Turn the chicken occasionally.
- If you are picnicing you can marinate the chicken in a large tupperware container and keep it stored in your esky.
- Cook the chicken on the BBQ plate or grill -5 to 7 minutes on each side shoud be about right. You can baste the chicken with some of the marinade in the first few minutes of cooking.
- NOTE: Cooking time includes marinating time.
Nutrition Facts : Calories 316.7, Fat 6.2, SaturatedFat 1.3, Cholesterol 151, Sodium 1809.5, Carbohydrate 6.5, Fiber 0.3, Sugar 4.9, Protein 52.7
TERIYAKI CHICKEN SANDWICHES
A yummy grilled sandwich that I got somewhere on the internet. Time to marinate is not included in the prep or cook time.
Provided by Lvs2Cook
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 6 ingredients and mix until well combined. Reserve 1/4 cup and refrigerate. Pour the rest of the sauce in a ziplock bag and add the chicken breasts. Marinate overnight in the refrigerator.
- Just before grilling (or broiling), drain and discard the marinade. Grill until juices run clear and chicken is thoroughly cooked.
- On the bottom half of each roll, layer lettuce, tomato, chicken and green pepper. Drizzle with reserved sauce. Spread with mayonnaise if desired. Top with the rest of the roll.
Nutrition Facts : Calories 615.1, Fat 32.9, SaturatedFat 4.6, Cholesterol 75.5, Sodium 1458.4, Carbohydrate 47, Fiber 2.4, Sugar 15.6, Protein 33.3
SHREDDED TERIYAKI CHICKEN SANDWICHES
In Auburn, Alabama, Pam May turns lemon juice, soy sauce, garlic, ginger and a little brown sugar into a lip-smacking sauce that seasons shredded cooked chicken.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until heated through. Spoon chicken mixture onto each bun bottom; replace tops.
Nutrition Facts : Calories 428 calories, Fat 11g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 1343mg sodium, Carbohydrate 47g carbohydrate (15g sugars, Fiber 2g fiber), Protein 35g protein.
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