Sandwich of the day: Chicken Teriyaki!


Hello everyone, thanks for checking out my latest dish! I was in the mood for a hearty sandwich for some comfort food after finals, and I’ve always wanted to try my hand at making teriyaki so I made this delicious chicken teriyaki sandwich.

This recipe will comfortably fill one person’s stomach, but I even had a little bit left over for later. The real highlights (and necessities!) of the sandwich are based on the fresh ingredients, and homemade teriyaki sauce. So let’s jump in and get started!

The Sauce

The sauce is very simple and just a quick variation of traditional soy sauce with a few added ingredients to give it that familiar teriyaki sauce taste. This is not the only way to make teriyaki sauce, I just found it to be the easiest and quickest.


  • 1/2 cup Soy sauce
  • 1/2 fresh garlic clove
  • 3/4 cup Water
  • 2 tablespoons Honey
  • Salt and pepper to taste

Begin by mincing the garlic clove very finely. Combine all ingredients to blender or food processor and let go on medium for 30 sec. – 1 min. The honey can be tricky and will want to stick on the bottom, so make sure to use a spoon to incorporate it. Many teriyaki sauce recipes call for corn starch, and I have to agree this is a good idea. You can add the starch and some brown sugar to sweeten and thicken the sauce into a glaze. I prefer the sauce since we’re going to be cooking with it shortly, but will definitely be giving a glaze or marinade a try.

The Sandwich

I think this sandwich tastes amazing with chicken, but I can definitely see it working with some substitutions like pork, steak, or even grilled veggies.


  • 1 chicken breast
  • 1/2 cup sliced Green pepper
  • 1/2 cup diced onion
  • 3 slices Provolone cheese
  • 1 fresh sub roll

Begin by warming your pan on the stovetop to 6 or 7. I recommend cast iron for this part, as I always do, but at least make sure the pan has tall enough sides to cook the sauce in the mixture later.

Lightly season your chicken breast with salt and pepper, then place into pan. Add onions and green peppers as well and let cook. Once the chicken has a nice crust on the skin, you can start to pull it apart with 2 tough spatulas or a spatula and knife.

Once the chicken and veggies are fully cooked through, go ahead and add about half the sauce mixture we made earlier. Let all of these ingredients simmer on the stovetop for about 5 minutes so all of the flavors can come together.

Cut your fresh sub roll and prepare it for piling the delicious chicken teriyaki inside. Place the provolone cheese slices on your chicken and veggies, and let sit until the cheese has melted. Use a spatula to transfer the ingredients from the pan into the roll, cut in half and enjoy! Thanks for checking out TrueGrub, stay tuned for more recipes.

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