Teriyaki Chicken Sandwich

🛒 Ingredients

• Chicken breast 150 g · 250 kcal
• Sandwich bun 80 g · 200 kcal
• Soy sauce 15 g · 8 kcal
• Mirin 10 g · 23 kcal
• Brown sugar 5 g · 20 kcal
• Fresh ginger 5 g · 0 kcal
• Garlic 5 g · 0 kcal
• Lettuce leaves 20 g · 3 kcal
• Tomato slices 50 g · 9 kcal
• Mayonnaise 15 g · 105 kcal

👨‍🍳 Instructions

1. Slice the chicken breast horizontally to create thinner cutlets. In a shallow dish, whisk together soy sauce, mirin, brown sugar, grated fresh ginger, and minced garlic to make the teriyaki marinade.
2. Add the chicken cutlets to the marinade, ensuring they are well coated. Let them marinate for at least 15-20 minutes at room temperature, or up to an hour in the refrigerator.
3. Heat a grill pan or skillet over medium-high heat. Once hot, add the marinated chicken and cook for 3-5 minutes per side, or until cooked through and nicely charred, brushing with extra marinade if desired.
4. While the chicken cooks, lightly toast the sandwich buns, cut side down, on the same grill pan or in a toaster until golden brown and slightly crispy.
5. To assemble the sandwich, spread mayonnaise on both halves of the toasted bun. Place lettuce and tomato slices on the bottom bun. Top with the grilled teriyaki chicken and close with the other bun half. Serve immediately.