Teriyaki Chicken Sub Sandwiches
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chicken and vegetable sub sandwiches glazed with a sweet and tangy teriyaki sauce made with pineapple and ginger. Ready in under 30 minutes, it's a quick weeknight dinner that tastes restaurant-quality.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound boneless skinless chicken (cut into strips)
- 1 red bell pepper (sliced)
- 1/2 an onion (sliced)
- 2 tablespoons sesame oil
- 3/4 cup soy sauce or low-sodium soy sauce
- 1/4 cup dark brown sugar
- 3 tablespoons honey
- 2 tablespoon vinegar
- 2/3 cup pineapple juice
- 2 cloves garlic (minced or grated)
- 2 teaspoons freshly grated ginger
- 1/4 cup water
- 1 1/2 teaspoons cornstarch
- 1 whole grain baguette (toasted or 4 whole wheat sub rolls)
- 1 cup swiss cheese (freshly shredded)
- 4 green onions (sliced)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 2797mg
- Total sugar
- 35g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 816mg
- Calcium
- 335mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2797MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.