chicken teriyaki + swiss sub sandwiches
Prep time: 
Cook time: 
Total time: 
Serves: 4 sub sandwiches
for the chicken teriyaki:
  • 1 pound boneless skinless chicken breast, cut into strips
  • 1 large orange bell pepper, thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 2 tablespoons sesame oil
  • ½ cup low-sodium soy sauce
  • ¼ cup dark brown sugar
  • 3 tablespoons honey
  • 2 tablespoon white vinegar
  • 1 cup frozen pineapple chunks, {or ⅔ cup pineapple juice if not using a food processor!}
  • 2 cloves garlic, {minced if you're not using a food processor}
  • 1 tablespoon ginger, grated
  • ¼ cup water
  • 1½ teaspoons cornstarch
for the sandwiches:
  • 4 sandwich rolls, sliced in half
  • 2 cups shredded swiss cheese
  • 4 scallions, thinly sliced
for the teriyaki sauce:
  1. preheat the oven to 400ยบ
  2. in a food processor {or large mixing bowl} combine the soy sauce, dark brown sugar, honey, vinegar, pineapple juice, garlic + ginger.
  3. in a small bowl whisk together the water + cornstarch until the cornstarch has dissolved. stream the cornstarch mixture into the soy sauce mixture. set aside
for the chicken + veggies:
  1. heat a large skillet over high heat + add one tablespoon of sesame oil.
  2. once the pan is hot, add the chicken and stir fry for 3-5 minutes or until the chicken has browned + is cooked through. remove from the pan to a side plate.
  3. to the same pan add the remaining tablespoon of sesame oil. add the orange pepper + onion, stir fry for about 2-3 minutes until the veggies are just beginning to cook but are still crisp. remove from the pan to the plate with the chicken.
  4. next, add the teriyaki sauce to the skillet + bring to a boil, then reduce to the heat + add the chicken + veggies back to the skillet.
  5. toss everything until combined + simmer over low heat until the sauce has thickened - about 8 minutes.
for the subs:
  1. while the sauce simmers toast the rolls in the oven until lightly brown.
  2. to assemble, lay out 4 squares of aluminum foil + place a roll on each.
  3. open up the sandwich roll + top each with the teriyaki chicken, peppers, onions, 2 tbsp of teriyaki sauce + equal amounts of shredded swiss cheese. place top of sandwich roll back on.
  4. roll the foil around each sandwich, place on a baking sheet + bake for 10 minutes.
  5. if desired, open up the tin foil + brown each sandwich under the broiler for a minute or two, but watch closely, this goes so fast!
  6. remove sandwiches from the oven, unwrap from the foil, top each sandwich with sliced green onions + enjoy!
slightly adapted from one of my blog idols, Half Baked Harvest
Nutrition Information
Serving size: 1 sub sandwich Calories: 763 Fat: 24 Sugar: 37 Sodium: 1555 Fiber: 4 Protein: 60
Recipe by kelly's ambitious kitchen. at