Chicken Teriyaki Submarines

Chicken Teriyaki Submarines
  • 4 submarines
  • 0:15 Preparation
  • 0:15 Cooking
  • 1:30 Total Time

Ingredients

Add all
  • 4

    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 tsp.
    (5 mL)

    fresh ginger finely chopped

  • 1

    garlic clove, finely chopped

  • 1 1/2 lb
    (680 g)

    skinless chicken breast chopped

  • 2 tsp.
    (10 mL)

    corn oil

  • 1 tsp.
    (5 mL)

    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.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007