Juicy strips of chicken glazed in sweet-savory teriyaki sauce, tucked into toasted buns with a cool garlic-dill sauce — this hearty chicken sandwich is weeknight comfort at its best. If you love easy chicken dinners like our Chicken Patties with Carrot and Garlic or Quick Chicken Schnitzels in 20 Minutes, this sandwich belongs in your rotation. It is high in protein, endlessly customizable, and on the table in about 25 minutes.
Ingredients
- 4 hot dog buns or sandwich rolls
- 400 g (14 oz) chicken breast
- 5–6 tbsp teriyaki sauce
- Salt, to taste
- Black pepper, to taste
- Smoked paprika, optional
- Vegetable oil, for frying
- For the sauce:
- 4 tbsp sour cream
- 2 tbsp mayonnaise
- 1–2 tsp lemon juice
- 2 garlic cloves, minced
- Black pepper, to taste
- Fresh dill, chopped, to taste
Instructions
- Cut the chicken breast into small strips.
- Season with salt, pepper, and a pinch of smoked paprika; toss to coat.
- Heat a little oil in a skillet and fry the chicken until cooked through and lightly golden.
- Stir in the teriyaki sauce and cook for another 1–2 minutes so the chicken is nicely glazed.
- Mix the sour cream, mayonnaise, lemon juice, garlic, pepper, and dill into a creamy sauce.
- Toast the buns, spread generously with sauce, pile in the glazed chicken, and serve warm.
Tips
- For the juiciest chicken, do not overcrowd the skillet — fry in batches if needed so the strips sear instead of steam.
- Toast the buns cut-side down in a dry skillet until golden; it keeps them crisp against the creamy sauce.
- For more sandwich inspiration, browse the ideas on Allrecipes, and check Serious Eats for a homemade teriyaki sauce guide.
Nutrition (per 100 g):
240 kcal, protein 10.7 g, fat 10.5 g, carbs 24.7 g.