Saturday, November 13, 2010

Teriyaki Chicken Sandwiches

 Teriyaki Chicken Sandwiches
 These are so fast, so easy and so on budget. My family loves them with soup for a nice warm soup and sandwich dinner.
What you Need:
2 1/2 cups cooked and shredded chicken
1/4 cup lemon juice
1/4 cup soy sauce
2 Tablespoons sugar
1 Tablespoon brown sugar
3/4 tsp minced garlic
1/2 tsp ground ginger

Sandwich buns or rolls (I like to use the Hawaiian sweet rolls)

How to prepare shredded chicken: You want to cook the chicken breast so that it is moist. I like to put a half a can of chicken broth in a pot, bring it to a boil, then reduce the heat to a very slight simmer..just enough to create a good steam. Put the whole chicken breast in the pot and put a tight fitting lid. It depends on how thick the chicken is to determine how long to cook it..I generally check it after about 30 minutes.  When the thickest part of the chicken breast is cooked all the way through, remove it from the pot and let it cool on the cutting board.

When the chicken breast is cool enough to handle start to tear it apart with your fingers (or a fork) It will just fall apart in your fingers. It will look like the picture below.

 Combine the ingredients in a sauce pan: the chicken, lemon juice, soy sauce, sugar, brown sugar, garlic and ginger.  Mix it together well.
 Bring the mixture to a boil, then reduce heat to a simmer. Let it cook, uncovered for 3-4 minutes. The chicken is already completely cooked, so you just need to let it heat all the way through.

Pile the chicken mix onto your choice of sandwich buns or rolls. I use the Hawaiian Sweet Rolls because the pineapple sweetness of the rolls are a perfect match for the teriyaki flavors.

I always serve these with soup, in the picture is my Easy Corn Chowder. Check out the cookbook for the recipe for that.


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