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Preptime: 15 min.Cooktime: 10 min.
Carbs: 64g
Fat: 7g
Fiber: 2g
Protein: 32g
Satfat: 3g
Sodium: 889mg
For the chicken:
1/3 cup soy sauce
1/4 cup mirin (rice wine)
1/4 cup rice vinegar
1/4 cup sugar
1 tablespoon freshly grated ginger
2/3 cup beer
6 skinless, boneless chicken breasts, 4 to 6 ounces each
For the sandwiches:
1/2 cup fat-free mayonnaise
3 tablespoons minced, sweet onion
6 large whole grain sandwich buns
6 large lettuce leaves (bibb or green leaf), shredded
Directions:
For the chicken:
1. For the teriyaki marinade, combine the soy sauce, mirin, vinegar, sugar, ginger and beer in a small saucepan. Cook over high heat until the mixture reduces by half. Cool over an ice bath.
2. Place the chicken and teriyaki marinade in a plastic bag and seal tight. Let the chicken marinate for at least 30 minutes, or overnight.
3. Preheat the grill to medium-high.
4. Grill the chicken on each side until it is cooked through, about 4 to 6 minutes per side. Transfer the chicken to a cutting board to rest.
For the sandwiches:
5. In a small bowl, combine the mayonnaise and onion. Add salt and pepper to taste.
6. Lay the sandwich buns out on a work surface in front of you. Divide the mayonnaise mixture among the sandwiches, spreading it out on each side of the bun. Place one chicken breast on each bun and then divide the lettuce among the sandwiches.
7. Cut each sandwich on the diagonal and serve.
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