© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: The Globe and Mail
You can use leftover grilled chicken for this.
¼ cup teriyaki sauce
1 teaspoon grated ginger
1 tablespoon vegetable oil
4 boneless, skinless chicken breasts
4 multigrain rolls
1 cup sprouts
½ red onion, thinly sliced
¼ thinly sliced English cucumber
8 leaves Boston lettuce
Combine teriyaki sauce, ginger and vegetable oil. Pour over chicken breasts and marinate for 30 minutes. Preheat grill to high. Grill breasts about 4 to 5 minutes per side or until juices are clear. Cool.
Cut rolls in half. Brush wasabi mayonnaise on each half. Slice chicken breasts into ¼ inch slices and place over mayonnaise. Add sprouts, red onion, cucumber and lettuce leaves. Sandwich with top half of roll. Cut in half.
For the Wasabi mayonnaise:
1 tablespoon wasabi powder
1 tablespoon water
¼ cup mayonnaise
2 tablespoons chopped pickled ginger
1 tablespoon soy sauce
Combine wasabi and water to make a paste. Whisk into mayonnaise. Stir in ginger and soy sauce.