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Shredded Teriyaki Chicken Sandwiches

In Auburn, Alabama, Pam May turns lemon juice, soy sauce, garlic, ginger and a little brown sugar into a lip-smacking sauce that seasons shredded cooked chicken.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings


  • 2-1/2 cups shredded cooked chicken
  • 1/4 cup lemon juice
  • 1/4 cup soy sauce
  • 2 tablespoons sugar
  • 1 tablespoon brown sugar
  • 3/4 teaspoon minced garlic
  • 1/2 teaspoon ground ginger
  • 4 sandwich buns, split


  • In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until heated through. Spoon chicken mixture onto each bun bottom; replace tops.
Nutrition Facts
1/2 cup: 428 calories, 11g fat (4g saturated fat), 78mg cholesterol, 1343mg sodium, 47g carbohydrate (15g sugars, 2g fiber), 35g protein.

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Average Rating:
  • s_pants
    Nov 20, 2015

    Very tasty. My meat was a little dry, but that was because I cooked it in the oven; next time I might boil it.

  • sgronholz
    Jan 27, 2015

    This recipe was so easy to make and tasted great! I served the chicken on Hawaiian rolls, which my husband and I really enjoyed. I will definitely be making these sandwiches again!

  • xtreme_sc2
    Aug 15, 2013

    The sauce is very tasty and not overpowering at all. Next time I make it I want the sauce to be thicker so it sticks to the chicken. I'll probably add a corn starch mixture at the end. I WILL be making this again.

  • kscrawford
    Sep 5, 2010

    No comment left