- Whisk together ingredients for glaze in a saucepan. Heat over medium-low heat until simmering. Reduce heat to low and simmer for 5 minutes until thickened, whisking regularly. Remove from heat and divide into 2 small bowls: one for basting, one for drizzling. Cool for 10 minutes to further thicken.
- Thinly slice chicken breast in half through the side to make two thin pieces. Use the basting glaze to brush one side of each chicken piece. Heat grill (or a grill pan) over medium heat. Grill glazed side of the chicken for 6 minutes, flip and brush with remaining glaze. Discard any remaining basting glaze. Grill 5-6 minutes longer.
- Brush bread with olive oil and grill for 2-3 minutes over indirect heat. Place 2 bread slices on a plate and top each with lettuce, bacon, mango and chicken breast. Drizzle with glaze from the second bowl if desired. Place remaining bread slices on top. Serve right away.
Teriyaki Chicken Bacon Mango Sandwich
Yield
Serves: 2
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
kikkoman products used:
ingredients
1 (4 ounce) boneless skinless chicken breast
4 slices brioche bread
1 tablespoon olive oil
2 leafy green lettuce leaves
2 strips cooked bacon, sliced in half
⅓ ripe mango, peeled and thinly sliced
For Teriyaki Glaze
¼ cup Kikkoman® Teriyaki Marinade & Sauce
¼ cup water
1 teaspoon cornstarch
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
