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Chicken Teriyaki Submarines https://www.metro.ca/userfiles/image/recipes/Sous-marins-poulet-Teriyak-1910i.jpg PT15M PT15M PT1H30M
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.
4
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
Chicken Teriyaki Submarines

Chicken Teriyaki Submarines

Rate this recipe
3 Votes
  • Lactose-free
4
submarines
0:15
Preparation
0:15
COOKING
1:30
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 4
    submarines
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    454 g PRODUCT OF U.S.A., NO. 1 GRADE

  • 1/4 cup
    (60 mL)
    light soya sauce
  • 1/4 cup
    (60 mL)
    dry white wine
  • 1 Tbsp.
    (15 mL)
    beef stock
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    SELECTED SIZES, SELECTED VARIETIES

  • 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
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    FRESH STUFFED CHICKEN BREAST

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    $6.99 /lb

    BONELESS SKINLESS SELECTED VARIETIES 15.41/KG

    FRESH MARINATED CHICKEN BREAST

    FRESH MARINATED CHICKEN BREAST

    $5.99 /lb

    BONELESS AND SKINLESS SELECTED VARIETIES 13.21/kg

  • 2 tsp.
    (10 mL)
    corn oil
  • 1 tsp.
    (5 mL)
    cornstarch mixed with water

  • To taste, finely chopped lettuce
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    2 lb PRODUCT OF MEXICO Dole Salad Kits 191 - 408 g PRODUCT OF U.S.A. SELECTED VARIETIES


  • To taste tomato slices
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    EXTRA LARGE BEEFSTEAK TOMATOES

    EXTRA LARGE BEEFSTEAK TOMATOES

    $1.69 /lb

    PRODUCT OF MEXICO 3.73/kg

Imprimer ma sélection

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

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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