Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Chicken Teriyaki Submarines
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- #58858
serves/makes:
ready in:
1-2 hrs
1-2 hrs
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.
added by
Hot12345
nutrition data
Nutritional data has not been calculated yet.
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