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.
PULLED CHICKEN SANDWICHES (CROCK POT)
A personal take on a recipe from the "Slow Cooker Bible" and based on recipes typical of North Carolina styled BBQ. The sauce is tangy and flavorful but not spicy as the amount of hot sauce is just enough to balance the sweetness of the ketchup. Certainly mild enough to serve to kids. It you want more zing, add more tabasco or a chopped chipotle pepper en adobo. (If your crock pot is large enough, this easily doubles and the leftovers can be frozen.)
Provided by justcallmetoni
Categories Lunch/Snacks
Time 6h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut the onion in half and slice into thin half rings. Line the bottom of the crock pot with the onions.
- Trim the chicken breasts and place on top of the bed of onions.
- Mix all of the sauce ingredients together and pour on top of the chicken covering completely. (I make the sauce the night before so that it is a simple dump and run in the morning.)
- Cook for 6 hours on low setting. The sauce thickens and turns into a dark rich brown during cooking. At the same time the onions dissolve into the sauce.
- When the chicken is falling apart tender, take two forks and shred the chicken.
- Serve on top of split buns. I like mine toasted so they hold up better to the weight of the shredded chicken.
- Suggested sides include baked beans, corn on the cob, coleslaw or cucumber salad.
Nutrition Facts : Calories 207.4, Fat 2.7, SaturatedFat 0.6, Cholesterol 56.6, Sodium 862.2, Carbohydrate 26.3, Fiber 0.9, Sugar 20.5, Protein 20.5
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
SLOW COOKER TERIYAKI PULLED CHICKEN
Tender pulled teriyaki chicken, simple to make and perfect with rice and vegetables or in a crusty bun.
Provided by A Day In the Kitchen
Time 4h15m
Yield 8
Number Of Ingredients 9
Steps:
- Combine chicken pieces, soy sauce, honey, garlic, ginger, and rice vinegar in a slow cooker.
- Cook until chicken is no longer pink in the centers, on Low, 6 to 8 hours, or High for 4 to 6 hours. Remove chicken to a cutting board and shred using 2 forks.
- Pour liquid from the slow cooker into a small saucepan and heat over low heat. Mix tapioca flour and water in a small bowl to create a slurry and add to the liquid. Simmer until sauce has thickened to desired consistency, 3 to 5 minutes.
- Pour sauce over pulled chicken and mix well.
Nutrition Facts : Calories 298 calories, Carbohydrate 11.4 g, Cholesterol 103.3 mg, Fat 13.2 g, Fiber 0.1 g, Protein 32 g, SaturatedFat 3.7 g, Sodium 591.7 mg, Sugar 8.9 g
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.
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 :
SHREDDED TERIYAKI CHICKEN SALAD RECIPE BY TASTY
Here's what you need: brown sugar, soy sauce, lemon juice, sesame seeds, fresh ginger, garlic, boneless, skinless chicken breast, olive oil, green leaf lettuce, mango, red bell pepper, orange bell pepper, green beans, avocado, scallion
Provided by Alix Traeger
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the teriyaki sauce: In a liquid measuring cup or medium bowl, combine the brown sugar, soy sauce, lemon juice, sesame seeds, ginger, and garlic. Whisk to combine and dissolve the sugar.
- Butterfly the chicken breasts, then place in a high-walled baking dish. Pour the teriyaki sauce over the chicken, reserving ½ cup (120 ml) of the sauce. Cover the dish with plastic wrap and marinate the chicken in the refrigerator for 20 minutes.
- Preheat the oven to 375˚F (190˚C). Line a baking sheet with foil.
- Make the dressing: While whisking, slowly drizzle the olive oil into the reserved teriyaki sauce.
- Transfer the marinated chicken breasts to the prepared baking sheet. Bake for 25-30 minutes, or until the internal temperature reaches 160˚F (70˚C). Let cool for 10 minutes.
- In a medium bowl, use 2 forks to shred the chicken. Pour ¼ cup (60 ml) dressing over the chicken and toss to coat.
- Prepare the salad: Add the lettuce to a large bowl. Top with the mango, bell peppers, green beans, avocado, and shredded chicken. Add the remaining dressing and toss well.
- Divide between serving bowls and top with the scallions.
- Enjoy!
Nutrition Facts : Calories 754 calories, Carbohydrate 63 grams, Fat 38 grams, Fiber 7 grams, Protein 43 grams, Sugar 50 grams
More about "shredded teriyaki chicken sandwiches food"
TERIYAKI CHICKEN SUB SANDWICHES - HALF BAKED HARVEST
From halfbakedharvest.com
3.2/5 (42)Total Time 25 minsCategory SandwichesCalories 630 per serving
- 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.
SLOW COOKER PULLED CHICKEN TERIYAKI - JUST A TASTE
From justataste.com
4.7/5 (3)Total Time 4 hrs 10 minsCategory Main CourseCalories 378 per serving
- In a medium bowl, whisk together the soy sauce, chicken stock, pineapple juice, brown sugar, olive oil, minced garlic and ginger until the sugar is dissolved. Pour the mixture over the chicken breasts, cover the slow cooker and set it to LOW for 4 hours until the chicken is fully cooked.
- Using tongs, remove the chicken breasts and discard the bones. Using two forks, shred the chicken breasts and place them in a large bowl.
- Pour half of the remaining sauce from the slow cooker in a medium saucepot and discard the other half. Bring the sauce to a boil.
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INSTANT POT TERIYAKI CHICKEN - GAL ON A MISSION
From galonamission.com
5/5 (2)Servings 6Cuisine American, ChineseCategory Main Course
- Whisk together soy sauce, light brown sugar, water, red wine vinegar, crushed red pepper flakes, garlic, ginger, black pepper, red wine vinegar, and cornstarch together in a small mixing bowl.
- Place thawed or frozen chicken breasts in the instant pot, add the combined sauce over the chicken breasts.
- Place the lid on the instant pot, select manual pressure, then high pressure, and add 10 minutes for thawed chicken breasts or 20 minutes for frozen chicken breasts.
- Once the instant pot beeps, allow the pressure to release naturally until the valve is down. Take off the lid and shred chicken breasts.
PULLED TERIYAKI CHICKEN SLIDERS - COOKING WITH KARLI
From cookingwithkarli.com
Reviews 6Total Time 20 minsCategory Main Course
- Combine the soy sauce, crushed pineapple and sugar in the liner of the Instant Pot. Place the chicken breast in the liquid. The chicken breast should be no thicker than 1 inch. If it is thicker, either cut the breast in half or put the chicken in a zip top bag and use a rolling pin to flatten it a bit.
- Cook on Manual HIGH for 5 minutes. NPR for 5 minutes and then quick release the remaining pressure. Take the chicken out of the Instant Pot and allow it to rest for an additional 5 minutes.
- While the chicken is resting, create a paste with the butter and flour. Turn the Instant Pot onto saute and stir the paste into the sauce. Simmer until the sauce has thickened to your liking. Shred the chicken. Serve on toasted buns with a slice of pineapple. Drizzle the thickened sauce on the sandwich, or use it to dip in.
PULLED TERIYAKI CHICKEN QUESADILLAS - BLOGTASTIC FOOD
From blogtasticfood.com
Ratings 2Calories 585 per servingCategory Lunch, Main
- Put your stock in a pot, then bring to a boil over high heat. Add the chicken breasts and bring the stock back to a boil. Once boiling, turn the heat down low and simmer the chicken breasts for 17-18 minutes until cooked through.
- Use a pair of tongs to transfer the chicken to a chopping board, then shred the meat with 2 forks.
- Pre-heat a large pot or frying pan over medium heat. Add your vegetable oil, then add your red onions. Fry the onions for about 10 minutes stirring occasionally until they go nice and brown. from there, add your garlic and fry for another minute. Then, add your chicken and teriyaki marinade and stir through until the chicken is well coated.
INSTANT POT HAWAIIAN BBQ CHICKEN SANDWICHES RECIPE
From sixsistersstuff.com
Cuisine AmericanCategory Main CourseServings 6Total Time 44 mins
- Add Worcestershire sauce, BBQ sauce, teriyaki sauce, lemon juice, garlic salt, and minced garlic on top of chicken.
- Place the lid on top of the Instant Pot and move the valve to SEALING. Press the MANUAL (PRESSURE COOK) button and set timer for 18 minutes.
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Author Derrick Riches
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- Chicken and Mozzarella Panini. This is a delicious grilled chicken panini recipe that is fast and easy to make. It will only take about 15 minutes to grill chicken breasts brushed with olive oil, rosemary, and garlic powder.
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- Grilled Chicken and Avocado Flatbread Sandwich. A chicken and avocado flatbread sandwich is perfect for both adults and kids. You start with grilled, sliced chicken breast.
- Spicy Pulled Chicken Sandwiches. Fire up your smoker to make this a flavorful and spicy pulled chicken sandwich recipe. You will smoke a whole chicken (or your chosen cuts) to make pulled chicken.
- Grilled Chicken Pita Sandwich. You can grill or fry marinated chicken breast for this sandwich. Slice the chicken breast and combine with diced tomato, onion, and cucumber.
- Herbed Dill Pickle Chicken Burgers. These herb and dill pickle filled chicken burgers are a refreshing treat on a hot day. Quick enough for a weeknight meal and delicious enough for cookouts.
- Grilled Herb Chicken Burgers. These grilled chicken burgers are low in fat and delicious. Remember that the raw patties will be very soft. Make sure to turn only once during the cooking process to prevent the patties from breaking.
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SLOW COOKER HONEY TERIYAKI CHICKEN - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
5/5 (17)Category DinnerServings 4Total Time 4 hrs 15 mins
- Stir the cornstarch and water together in a small bowl until combined, then pour into a medium saucepan over low-medium heat. Add the brown sugar, honey, soy sauce, vinegar, garlic, and ginger. Allow to simmer while whisking occasionally. Bring to a boil and allow to boil for 1 minute, then remove from heat.
- Place chopped onion and chicken into a 4 quart or larger slow cooker. (Here’s one I own and love!) Pour teriyaki sauce on top. Cook on high for 3 hours or on low for 5 hours.
- Remove the chicken from the slow cooker and, using 2 forks, shred into smaller pieces. Place back into the slow cooker and stir to combine. Cook for 1 more hour on low, stirring occasionally.
- Garnish with sesame seeds and scallion, if desired, and serve on top of cooked rice or quinoa or alongside steamed vegetables. Or pile onto rolls and enjoy sandwich style. Keep leftovers in a large tupperware in the refrigerator for up to a week. Reheat in the microwave.
SHREDDED INSTANT POT TERIYAKI CHICKEN - LEMON BLOSSOMS
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- In a medium bowl or measuring cup, whisk together the soy sauce, water, rice vinegar or mirin, honey, brown sugar, garlic and ginger.
- Place the chicken breasts in the instant pot in a single layer and pour the sauce over the chicken.
- Close the lid, seal the pot and set the vent to “sealed”. Cook on High Pressure for 10 minutes. Let the pressure release naturally for 5 minutes, then open the vent to release the remaining pressure.
THE BEST TERIYAKI CHICKEN SANDWICHES (TIPS, TRICKS, ETC)
From carlsbadcravings.com
Reviews 23Estimated Reading Time 9 minsServings 4Total Time 12 mins
- To marinate chicken and pineapple: Pound chicken to about 1/2 inches thick. The chicken breasts should be a little larger than your buns. Whisk all of the marinade/sauce ingredients together except for the cornstarch and add 1/4 cup of the marinade to a large freezer bag and add chicken. To a separate freezer bag, add the remaining marinade along with pineapple. Marinate 4 hours up to overnight.
- Discard marinade and grill chicken undisturbed for for 6-7 minutes per side, or until chicken is cooked through. (an inserted thermometer should read 155 degrees F.), adding cheese the last couple minutes after flipping. When you flip the chicken, add the pineapple slices, to the grill. Cook 3-4 minutes per side. To toast the buns, place the buns face down on the top rack of your grill, close the lid and buns should be toasted in less than a minute.
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- Combine the soy sauce, crushed pineapple and sugar inside of the Instant Pot. Place the chicken breast in the liquid. Move them around and cover with the liquid.
- Cook on pressure cook for 10 minutes. NPR for 5 minutes and then quick release the remaining pressure. Take the chicken out of the Instant Pot into a separate bowl.
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