Back to Shredded Teriyaki Chicken Sandwiches

Print Options


Card Sizes


Shredded Teriyaki Chicken Sandwiches Recipe

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. YIELD: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


  • 1. 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. Yield: 4 servings.

Nutritional Facts

1/2 cup: 428 calories, 11g fat (4g saturated fat), 78mg cholesterol, 1343mg sodium, 47g carbohydrate (15g sugars, 2g fiber), 35g protein.

Reviews for Shredded Teriyaki Chicken Sandwiches

Sort By :

Average Rating
Reviewed 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."

Reviewed 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!"

Reviewed 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."

Loading Image