Teriyaki chicken sandwiches with sesame slaw

Name: Teriyaki chicken sandwiches with sesame slaw
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 6 chicken thigh fillets; 6 tbsp Kikkoman Teriyaki Marinade; 100 g red cabbage; 100 g white cabbage; 4 salad onion; 1 tbsp toasted sesame oil; 2 tsp Japanese rice vinegar; 4 tbsp sesame seeds, toasted; 1 lime, zest; 3 tbsp mayonnaise; 1 red chilli, chopped (deseeded if liked); 1 large baguette, cut into 4 pieces and split in half

This sandwich is the ultimate teriyaki fan's dream. Full of flavour, this sweet and salty chicken is paired with a crunchy and fresh sesame slaw, all served between some crusty bread. This also makes for a great salad recipe if you take out the bread.

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Serves4
CourseMain meal
Prepare20 mins
Cook15 mins
Total time35 mins

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6 chicken thigh fillets
6 tbsp Kikkoman Teriyaki Marinade
100g red cabbage
100g white cabbage
4 salad onion
1 tbsp toasted sesame oil
2 tsp Japanese rice vinegar
4 tbsp sesame seeds, toasted
1 lime, zest
3 tbsp mayonnaise
1 red chilli, chopped (deseeded if liked)
1 large baguette, cut into 4 pieces and split in half

Toss the chicken and 3 tbsp teriyaki marinade in a bowl; set aside while you prepare the slaw (or marinate for up to 2 hours in the fridge). Finely shred both cabbages and finely slice the salad onions. Toss in a bowl with the sesame oil and vinegar, then season and set aside.
Preheat the grill to high (240°C). Grill the chicken with its marinade on a foil-lined baking tray for 5 minutes on each side, until there is no pink meat and the juices run clear. Tip any juices into a small pan, along with the remaining 3 tbsp teriyaki marinade, and simmer gently until sticky. Brush over the chicken, then sprinkle with the sesame seeds.
Mix the lime zest, mayonnaise and chilli; season and spread on the baguette pieces. Halve the chicken thighs and divide between the bottom halves of the baguette. Pour over any remaining sauce from the pan, then add mounds of slaw and the bread tops.