What do you cook for lunch during quarantine? I usually whip up something really quick or use leftovers from the night before.
Today’s dish is one of my lunch staples. It’s my very own version of a crunchy chicken teriyaki sandwich.
I’m combining celery and carrots along with tender chicken teriyaki. If you swap the meat for tofu, you can modify it into a vegetarian dish as well.
＜Yield> 3 servings
<Prep time> 6 minutes
<Cook time> 9 minutes
<Ingredients>
1 baguette
300g chicken thigh
1 tablespoon potato starch
salt and black pepper
Teriyaki sauce
2 tablespoons Soy sauce
1 tablespoon Mirin
1 tablespoon rice wine
1 tablespoon sugar
Vegetable filling
80g carrot
50g celery
1 tablespoon Japanese mayonnaise or Greek yogurt
leafy vegetables
salt and black pepper
<Optional toppings>
Tomato
cucumber
mustard
<Directions>
1. Score the chicken thigh and remove the excess fat. Season with salt and pepper. Coat the skin sided with potato starch. Mix the teriyaki sauce as listed above.
2. Shred the carrot and celery in match sticks. Sprinkle salt over the carrot and celery. Leave them for 10 minutes then squeeze out the excess moisture. Toss them with the mayonnaise or greek yogurt along with black pepper. Set them aside.
3. Heat the oil over medium heat and place chicken in a skillet with the skin side down . Cook it over medium-high heat until one side become crispy. Then, flip the chicken over and cover with a lid. Steam the chicken on low heat for 5 minutes. Open the lid and wipe off the excess oil in the pan with a piece of paper towel. Add in the seasonings and allow it to thicken up while flipping the chicken a couple of times.
4. Remove from heat and leave it to rest for at least 5 minutes before you slice it to keep the juices inside.
5. Toast your bread. Assemble the sliced teriyaki chicken, carrots, celery and leafy vegetables in your favorite bread. Now it's ready to be enjoyed!
<Miwa's tips>
・If you slice the chicken right after you finish cooking it, all the juice from the chicken will come out. To keep it tender and moist, let it sit for 5 minutes.
・ Removing the oil is quite important to have a shiny tender chicken.
・ To know if the chicken is cooked or not, poke it with a bamboo skewer and if the liquid comes out translucent then it means its cooked.
<Storage time>
Store in an air-tight container in the fridge for up to 2 days.
<MIWA’s recommendations♡>
-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!
-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!