• Miwa

Crunchy Chicken Teriyaki Sandwich

What do you cook for lunch during this 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 to a vegetarian dish as well.









Please watch my how to video since i'm sharing tips there!










<Yield> 3 servings


<Prep time> 6 mins


<Cook time> 9 mins


<Ingredients>

・chicken thigh 300g

・1 tbsp of potato starch

・salt and black pepper

・1 baguette


Teriyaki sauce

・2 tbsp of Soy sauce

・1 tbsp of mirin

・1 tbsp of rice wine

・1 tbsp of sugar


Vegetable filling

・celery 50g

・carrot 80g

・leafy vegetable

・salt and black pepper

・1 tbsp of mayonnaise or Greek yogurt



<Optional toppings>

Tomato

cucumber

mustard


<Directions>


1: Score the chicken thigh to have a equal thickness. Remove excess fat. Season with the salt and pepper. Coat the skin side with potato starch. Mix teriyaki sauce listed above.


2: Shred carrot and celery in match sticks. Sprinkle salt over the carrot and celery. Leave them for 10mins. squeeze excess moisture. Toss them with mayonnaise or greek yogurt along with black pepper. Set them aside.


3: Heat the oil over medium heat and place chicken on a skillet with the skin side down . Cook it on mid -high until one side become crispy. Then, flip and pop the lid on. Steam it with low heat for 5 mins. Open the lid, and wipe off the excess oil in a pan with paper towel. Add seasoning and thicken up as flipping chicken a couple times


4:Off the heat and leave it at least 5mins before you slice it to keep the juice inside.


5: Toast your bread. Assemble sliced teriyaki chicken, carrot , celery, and leafy vegetables in your favorite bread. Ready to be enjoyed!




<Miwa's tips>

・If you slice the chicken right after you finish cooking it, all the juice of chicken will come out. To keep it tender and moist, let them sit for 5mins.

・ Removing the oil is quite important to have 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, it means cooked.



<Storage time>

store it in a air-tight container in the fridge for 2days.



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