Recipe #1910
Chicken Teriyaki Submarines
| Preparation: | 15 min |
| Marinating/Waiting: | 1 h |
| Cooking: | 15 min |
| Total: | 1 h 30 min |
4 submarines
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Chicken |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 4 POM submarines
- 1/4 cup (60 mL) light soya sauce
- 1/4 cup (60 mL) dry white wine
- 1 Tbsp. (15 mL) beef stock
- 1 Tbsp. (15 mL) liquid honey
- 1 Tbsp. (5 mL) fresh ginger, finely chopped
- 1 garlic clove, finely chopped
- 1 1/2 lb (750 g) skinless chicken breast, chopped
- 2 tsp. (10 mL) corn oil
- 1 tsp. (5 mL) Benson’s cornstarch, mixed with water
- To taste finely chopped lettuce
- To taste tomato slices
Preparation
In a bowl, mix soya sauce, white wine, beef stock, honey, ginger and garlic.
Marinate chicken during 1 hour in refrigerator. Drain.
Heat oil in a wok or a nonstick frying pan, and brown meat over high heat during approximativaly 5 minutes.
Add marinade and cornstarch. Let simmer until thick, approximativaly 2 minutes.
Fill semi-hot submarines with meat, lettuce and tomatoes.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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