This sandwich is the ultimate teriyaki fan's dream. Full of flavour, this sweet and salty chicken is paired with a crunchy and fresh sesame slaw, all served between some crusty bread. This also makes for a great salad recipe if you take out the bread.
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Toss the chicken and 3 tbsp teriyaki marinade in a bowl; set aside while you prepare the slaw (or marinate for up to 2 hours in the fridge). Finely shred both cabbages and finely slice the salad onions. Toss in a bowl with the sesame oil and vinegar, then season and set aside.
Preheat the grill to high (240°C). Grill the chicken with its marinade on a foil-lined baking tray for 5 minutes on each side, until there is no pink meat and the juices run clear. Tip any juices into a small pan, along with the remaining 3 tbsp teriyaki marinade, and simmer gently until sticky. Brush over the chicken, then sprinkle with the sesame seeds.
Mix the lime zest, mayonnaise and chilli; season and spread on the baguette pieces. Halve the chicken thighs and divide between the bottom halves of the baguette. Pour over any remaining sauce from the pan, then add mounds of slaw and the bread tops.
You could also turn this into a salad – take out the baguette and add sliced avocado, red peppers and shredded carrot.
Typical values per serving when made using specific products in recipe
Energy | 2,827kJ/ 673kcals |
|---|---|
Fat | 23g |
Saturated Fat | 4.1g |
Carbohydrates | 64g |
Sugars | 11g |
Fibre | 7.3g |
Protein | 46g |
Salt | 4.2g |
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