Teriyaki Chicken Sandwich Buns
The perfect savory picnic-lunch companions
15min
412kcal
800mg
- Nutrition facts are for one serving.
Ingredients(Servings: 3)
Directions
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Butterfly the chicken thigh to achieve uniform thickness. Thinly and diagonally slice up the cucumber. Tear the lettuce leaves to fit inside the bun rolls. Slice the rolls down the center without cutting through and open gently.
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Lightly spread and heat vegetable oil in a fry pan over medium heat. Add in the chicken, brown on both sides to cook through. Cover the fry pan with a lid, turn the heat to low and cook for a further 6 to 7 minutes. Use paper towel to wipe excess oil from the fry pan.
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Mix together (A) to prepare the teriyaki sauce (* or substitute this step with Kikkoman Teriyaki Sauce), then pour the mixture into the fry pan. Heat over medium, while braising the chicken in the sauce for 2 to 3 minutes. Once fully braised and coated in sauce, cut the chicken into six equal-sized slices.
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Spread your desired amount of mayonnaise onto one side of each butter roll. Arrange the chicken, cucumber, and lettuce inside. These sandwich buns can be made one day in advance and refrigerated.
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