Chicken Teriyaki Submarines Recipe

ingredients

4 submarine buns
1/4 cup light soy sauce
1/4 cup dry white wine
1 tablespoon beef stock
1 tablespoon liquid honey
1 tablespoon fresh ginger, finely chopped
1 clove garlic, finely chopped
1 1/2 pound skinless chicken breast, chopped
2 teaspoons corn oil
1 teaspoon cornstarch, MIXED WITH
water
finely chopped lettuce
tomato slices

directions

In a bowl, mix soy sauce, white wine, beef stock, honey, ginger and garlic. Marinate chicken for 1 hour in refrigerator. Drain.

Heat oil in wok or frying pan, and brown meat over high heat for approximately 5 minutes. Add marinade and cornstarch. Let simmer until thick, about 2 minutes.

Fill submarine buns with meat, lettuce and tomatoes.

nutrition data

Nutritional data has not been calculated yet.