Recipes
Great recipes and tips for the whole family
Glazed Chicken Teriyaki Sub
Ingredients:
| ¼ cup | FRENCH'S® Dijon Mustard | 50 mL |
| 2 tbsp | teriyaki sauce | 30 mL |
| 1 tbsp | honey | 15 mL |
| 1 tbsp | grated, peeled ginger root | 15 mL |
| 1 tbsp | cider or red wine vinegar | 15 mL |
| 1 tbsp | vegetable oil | 15 mL |
| 1 lb | boneless skinless chicken, cut into thin strips | 500 g |
| 1 cup | coarsely chopped red or yellow bell peppers | 250 mL |
| 1/2 cup | coarsely chopped red onion and plum tomatoes | 125 mL UNKNOWN |
| 4 | Italian heros, split (about 8 inches/20 cm each) | 4 |
| 2 cup | shredded Nappa cabbage or Romaine lettuce | 500 mL |
Directions:
MIX mustard, teriyaki sauce, honey, ginger and vinegar in small bowl; set aside.
HEAT oil in large skillet or wok over high heat. Stir-fry chicken 5 min. until no longer pink. Add vegetables, except the cabbage, and stir-fry 2 min. until just tender. Pour sauce mixture over stir-fry and cook 1 min.
ARRANGE cabbage on rolls and top with equal portions of stir-fry. Close rolls. Serve warm.
