Teriyaki Chicken Subs


  • 1 lb. boneless skinless chicken, cut into strips
  • 1 red bell pepper, sliced
  • 1/2 red onion, sliced
  • 2 tbsp. sesame oil
  • 3/4 cup soy sauce
  • 1/4 cup dark brown sugar
  • 3 tbsp. agave nectar (or honey)
  • 2 tbsp. white vinegar
  • 2/3 cup pineapple juice
  • 2 cloves garlic, minced or grated
  • 2 tsp. ginger, freshly grated
  • 1/4 cup water
  • 1 1/2 tsp. cornstarch

For the Sandwich:

  • 1 whole grain baguette, toasted or 4 whole wheat sub rolls
  • 1 cup Swiss or Cheddar cheese, freshly shredded
  • 4 green onions, sliced

In a glass measuring cup or small bowl combine the soy sauce, dark brown sugar, honey, vinegar, pineapple juice, garlic and ginger. Whisk to combine. In another small bowl whisk together the soy sauce and cornstarch until the cornstarch has dissolved. Add the cornstarch mixture to the soy sauce mixture. Whisk to combine and set a side.

Heat a large sided skillet over high heat. Add one tablespoon of sesame oil. When the pan is hot add the chicken and stir fry for 3 to 5 minutes or until the chicken has browned and is cooked through. Remove from the pan.

To the same pan add the remaining tablespoon of sesame oil. Add the red pepper and onion and stir fry for about 2 to 3 minutes until the veggies are just beginning to brown, but are still crisp. Remove from the pan.

Preheat oven to 400 degrees F.

Add the teriyaki sauce to the skillet and bring to a boil. Reduce the heat and add the chicken and veggies back to the pan. Toss with the teriyaki sauce and simmer until the sauce has thickened and coats the chicken and veggies, about 5 minutes.

While the sauce simmers, cut the baguettes in half and toast in the oven (about 5 minutes).

To assemble, lay the baguettes on a baking sheet and top with the teriyaki chicken, peppers and onions. Top with equal amounts of shredded Swiss or Cheddar cheese. Bake for 5 minutes or until cheese is melted. Remove from oven and top with chopped green onions. Serve immediately.

by The Savvy Kitchen