Asian-Style Chicken Sandwiches |  |
Ingredients
| 1 | lb.
skinless, boneless chicken breasts, cut into bite-size pieces
| | 1 | medium onion, chopped
| | 1 | tbsp.
peeled, grated gingerroot
| | 1 | tbsp.
olive oil
| | 1/4 | cup
teriyaki sauce
| | 2 | tbsp.
light soy sauce
| | 2 | cups
part-skim mozzarella cheese
| | 6 | hoagie-style buns, split
| | Mayonnaise or honey mustard (optional)
| | 2 | cups
shredded lettuce or lettuce leaves
| | 1 | large tomato, sliced
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Directions
 | In large skillet cook chicken, onion and ginger in hot oil until chicken is no longer pink and onion is tender. Add teriyaki sauce and soy sauce; heat through. Sprinkle with cheese and stir until melted. Cover and remove from heat. Let stand 5 minutes. |  | Spread buns with mayonnaise or honey mustard, if desired. Place lettuce on bottoms of buns. Spoon on chicken mixture. Top with tomato slices and bun tops. Serve warm. |
| | *Marinate time extra | |
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