I’m not exactly sure where this craving for teriyaki chicken came from. I’d never made teriyaki before (truly, this was a let’s-guess-at-the-ingredients-and-go-dish) and I actually think I may have created this just so I would have an excuse to combine candied bacon with candied red onions. And you know what? I’m not ashamed of that.
- 1/2 tsp corn starch
- 4 large chicken breasts, sliced in half
- 2-3 tbsps brown sugar
- 1 cup low sodium soy sauce
- 1/2 tsp sesame seeds
- 1/4 tsp sea salt
- 1/2 tsp pepper
- 1 1/2 tsp mirin
- 1/4 tsp red bell pepper flakes
- 1/2 ground ginger
- 1 tbsp rice vinegar
- 1 tsp minced garlic
- 1 slice provolone cheese (per sandwich) *
- Sesame seed sandwich buns
* For a kick, add pepperjack
- 2 slices uncooked bacon, chopped
- 1/2 tsp brown sugar
- 1-1/2 tbsps chopped red onion
- Wash chicken and place in a glass casserole dish. Combine with all other ingredients listed in the “marinade” section. Cover with glass top and bake at 400 degrees for 35-45 minutes or until juices run clear when cut.
- Turn stove top to medium-high heat. Add chopped bacon and brown sugar and cook for 1-2 minutes. Add red onions and cook until bacon and onions are done.
- Top bottom half of sesame seed bun with chicken, cheese, onions, and bacon. Bake on 350 degrees until cheese is thoroughly melted.
- Serve with a crisp caesar salad.