Glazed Teriyaki Chicken Stir Fry Sub Recipe
Ingredients
| Honey dijon mustard | 1/4 Cup (16 tbs) | |
| Teriyaki sauce | 2 Tablespoon | |
| 1 tablespoon sucralose sugar substitute | ||
| Ginger root | 1 Tablespoon, peeled | |
| 1 tablespoon cider or red wine vinegar | ||
| Vegetable oil | 1 Tablespoon | |
| Skinless boneless chicken | 1 pound, cut into thin strips | |
| 1 cup coarsely chopped red or yellow bell peppers | ||
| 1/2 cup each coarsely chopped red onion and plum tomatoes | ||
| Shredded cabbage | 2 Cup (16 tbs) | |
Directions
Combine mustard, teriyaki sauce, sugar substitute, ginger and vinegar in small bowl; set aside.
Heat oil in large skillet or wok over high heat.
Stir-fry chicken 5 minutes until no longer pink.
Add vegetables and stir-fry 2 minutes until just tender.
Pour sauce mixture over stir-fry and cook 1 minute.
Arrange cabbage on rolls and top with equal portions of stir-fry.
Close rolls.
Heat oil in large skillet or wok over high heat.
Stir-fry chicken 5 minutes until no longer pink.
Add vegetables and stir-fry 2 minutes until just tender.
Pour sauce mixture over stir-fry and cook 1 minute.
Arrange cabbage on rolls and top with equal portions of stir-fry.
Close rolls.
Chef
