Chicken Teriyaki Sandwiches
- Yield: 4 sandwiches
- Prep 15 mins
- Marinate 3 hrs
- Broil 10 mins
Ingredients
-
4
medium
skinless boneless chicken breast halves (12 ounces total)
-
1/3
cup
soy sauce
-
2
tablespoons
dry sherry
-
1
tablespoon
honey
-
1
teaspoon
grated fresh ginger
-
1
clove
garlic, minced
-
2
tablespoons
reduced-calorie mayonnaise or salad dressing
-
1 -2
teaspoons
Basil Vinegar (see recipe below) or garlic wine vinegar
-
4
whole wheat buns, split and warmed, or 8 toasted French bread slices
-
Bibb or Boston lettuce leaves
-
Thinly sliced onion
-
Thinly sliced tomato
-
Pickles
Directions
- Place chicken in a shallow dish.
- Combine soy sauce, sherry, honey, ginger, and garlic. Pour over chicken, turning to coat. Cover and marinate for at least 3 hours or up to 5 hours, turning occasionally.
- Drain chicken, discarding marinade. Place the chicken on the unheated rack of a broiler pan. Place chicken on pan under broiler 4 to 5 inches from heat. Broil 10 to 12 minutes or until chicken is no longer pink, turning once.
- Meanwhile, combine the mayonnaise and the Basil Vinegar.
- To assemble the sandwiches, spread the mayonnaise mixture on warmed buns. Fill with lettuce, then chicken, onion, and tomato. Garnish with pickles. Makes 4 sandwiches.
Basil Vinegar
Ingredients
- 2
cups
white vinegar or white wine vinegar
- 1
cup
fresh basil
Directions
- In a non-metal container, place white vinegar or white wine vinegar and fresh basil. Cover and let stand in a cool, dark place for 24 hours.
Nutrition Facts
(Chicken Teriyaki Sandwiches)
carb. (g) 29, Fat, total (g) 6, chol. (mg) 47, sat. fat (g) 1, fiber (g) 3, sodium (mg) 831, cal. (kcal) 251, pro. (g) 21