Chicken Teriyaki Submarines

*From grocery store flyer. If you try this out, I would really like to know how it tastes…good or bad. Thanks

Chicken Teriyaki Submarines

Serves 4

4 submarine buns
¼ cup light soya sauce
¼ cup dry white wine
1 Tbsp beef stock
1 Tbsp liquid honey
1 Tbsp fresh ginger, finely chopped
1 garlic clove, finely chopped
1½ lbs (750 g) skinless chicken breast, chopped
2 tsp corn oil
1 tsp cornstarch, mixed with water
Finely chopped lettuce
Tomato slices

In a bowl, mix soya sauce, white wine, beef stock, honey, ginger and garlic. Marinate chicken for 1 hour in refrigerator. Drain.

Heat oil in wok or frying pan, and brown meat over high heat for approximately 5 minutes.

Add marinade and cornstarch. Let simmer until thick, about 2 minutes.

Fill semi-hot submarines with meat, lettuce and tomatoes.