Shredded Teriyaki Chicken Sandwiches Recipes

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TERIYAKI CHICKEN SANDWICHES



Teriyaki Chicken Sandwiches image

Provided by Bev Weidner

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 13

2 large boneless, skinless chicken breasts (about 1 pound total)
1 tablespoon fresh lime juice
1 packed tablespoon light brown sugar
1/4 cup plus 2 tablespoons teriyaki marinade
1 large red onion, sliced into four 1/2-inch rounds
Kosher salt and freshly ground black pepper
2 tablespoons unrefined coconut oil
4 slices bacon, cut in half, optional
4 slices provolone, each slice cut in half
1/4 cup mayonnaise
Four 4-inch brioche hamburger buns, split
1/2 avocado, sliced
4 leaves butter lettuce

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.

SHREDDED TERIYAKI CHICKEN SANDWICHES



Shredded Teriyaki Chicken Sandwiches image

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

2-1/2 cups shredded cooked chicken
1/4 cup lemon juice
1/4 cup soy sauce
2 tablespoons sugar
1 tablespoon brown sugar
3/4 teaspoon minced garlic
1/2 teaspoon ground ginger
4 sandwich buns, split

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



Teriyaki Chicken Sandwiches image

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

1/2 cup oil
1/4 cup soy sauce
3 tablespoons honey
2 tablespoons white wine vinegar
1 teaspoon ginger
3/4 teaspoon garlic powder
4 boneless skinless chicken breast halves
4 hard rolls
1 cup shredded lettuce, to serve
8 slices tomatoes, to serve
4 green pepper rings, to serve
1/4 cup mayonnaise, to serve (optional)

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

SHREDDED TERIYAKI CHICKEN SALAD RECIPE BY TASTY



Shredded Teriyaki Chicken Salad Recipe by Tasty image

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

⅔ cup brown sugar
1 cup soy sauce
¼ cup lemon juice
1 tablespoon sesame seeds
1 teaspoon fresh ginger, grated
1 tablespoon garlic, grated
1 ½ lb boneless, skinless chicken breast
½ cup olive oil
1 head green leaf lettuce, roughly chopped
1 mango, pitted and cubed
1 red bell pepper, seeded and thinly sliced
1 orange bell pepper, seeded and thinly sliced
10 green beans, thinly sliced on the bias
1 avocado, sliced
1 scallion, greens only, finely chopped

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

TERIYAKI CHICKEN SANDWICHES



Teriyaki Chicken Sandwiches image

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

1/2 cup canola oil
1/4 cup soy sauce
3 tablespoons honey
2 tablespoons white wine vinegar
1 teaspoon ground ginger
3/4 teaspoon garlic powder
4 boneless skinless chicken breast halves (about 1-1/2 pounds)
4 hard rolls or croissants
1 cup finely shredded lettuce
8 tomato slices
4 green pepper rings
1/4 cup mayonnaise, optional

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 :

SLOW COOKER TERIYAKI PULLED CHICKEN



Slow Cooker Teriyaki Pulled Chicken image

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

4 medium skinless, boneless chicken breasts
2 medium skinless, boneless chicken thighs
¼ cup reduced-sodium tamari or low-sodium soy sauce
¼ cup honey
2 cloves garlic, minced
2 tablespoons minced fresh ginger root
1 tablespoon rice vinegar
2 tablespoons tapioca flour (starch)
2 tablespoons water

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

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