Chicken Teriyaki Sandwich

Made with Mizkan Teriyaki Sushi Sauce

Teriyaki Sushi Sauce


For the chicken

  • 1 small chicken breast cut into strips 
  • ½ tsp minced garlic
  • ¼ tsp minced ginger
  • 2 tbsp Mizkan Sushi sauce
  • 1 teaspoon rapeseed oil

For the grilled mango

  • Half small ripe mango
  • 2 tsp golden caster sugar
  • Squeeze of lime juice
  • A touch of rapeseed oil for greasing griddle pan

For the mayo dressing

  • 2 tbsp mayo
  • 1 whole spring onion, sliced
  • 1 teaspoon sriracha

To finish

  • 1 single serving baguette
  • 2 tsp Mizkan Sushi sauce
  • 40g sliced red cabbage
  • 40g shredded little gem lettuce


  1. Bash the chicken strips in a plastic bag with a rolling pin to thin out, place the chicken, minced garlic, ginger and Mizkan sushi sauce in a bag, chill in the fridge for around 30 min while you prepare the other ingredients.
  2. Prepare the mango. Cut into thick slices, remove the skin and place on a plate and drizzle over with a little lime juice. Sprinkle over all sides with a little golden caster sugar. Heat a griddle pan rubbed with a small amount of rapeseed oil, to high. Cook the mango slices for a couple of minutes on each side to caramelise and char. Set aside.
  3. Combine the mayo, sriracha and spring onions in a bowl.
  4. Cook the chicken in a pan, take out the strips and discard the marinade, cook on medium heat for 3-4 minutes until sizzling and cooked through. Set aside and keep warm under a lid while you make the sub.
  5. Split and toast the baguette, slather over half the spring onion mayo on each side of the bread. Add the little gem and red cabbage to the bottom layer. Top with the cooked chicken and pieces of charred mango. Drizzle over the additional Mizkan sushi sauce and top the sandwich off with the baguette.
  6. Slice and serve.