Amazing 40-Min Teriyaki Chicken Sandwich

If you’re craving that sticky, sweet, slightly charred flavor you usually only get at your favorite takeout spot, then you are in the right place. We are making the Teriyaki Chicken Sandwich, and trust me, it’s going to blow your mind. I’m Anna, and I’m obsessed with finding ways to bring restaurant-quality flavor into our busy weeknights without spending hours in the kitchen.

After years of juggling work deadlines and trying to get dinner on the table fast, I’ve learned a few tricks for making chicken recipes both simple and incredibly flavorful. This sandwich is the perfect marriage of bold, homemade teriyaki glaze and a super crunchy, fresh Asian slaw. It’s quick—we’re talking ready in about 40 minutes total—but it tastes like you slaved over it all afternoon. Don’t worry about complicated techniques; I’ll walk you through every step to ensure your chicken comes out perfectly juicy every single time.

We’re using the grill here for that authentic smoky char, which pairs beautifully with the sweet glaze. Get ready to make this your new favorite weeknight hero!

Gathering Your Ingredients for the Teriyaki Chicken Sandwich

Okay, don’t let the ingredient list scare you! We need a few things for the chicken and the sauce, and a few more for that amazing slaw that cuts right through the richness. The key here is getting your prep done first so assembly is a breeze later on. Remember, we need those chicken breasts pounded thinly for even cooking—that’s a non-negotiable step for juicy results!

It helps tremendously to have everything measured out—I call this my ‘mise en place’ moment—before you start cooking. Here is everything you need for four generous sandwiches:

Teriyaki Chicken Components

• 4 boneless skinless chicken breasts (make sure you pound these to about 3/4-inch thickness before you start!)
• Low-sodium soy sauce
• Brown sugar
• Water
• Rice vinegar
• Fresh ginger (minced—you want that fresh punch!)
• Garlic (minced—two cloves should do it)
• Cornstarch (for thickening the glaze)

Asian Slaw Ingredients

• Coleslaw mix (about 4 cups of the shredded cabbage and carrot blend)
• Shredded red cabbage
• Green onions (thinly sliced)
• Fresh cilantro leaves (chopped—don’t skip the fresh herbs!)
• More soy sauce, honey, and sesame oil for the dressing
• Roasted peanuts (chopped—for that necessary crunch)

Assembly Essentials

• Hamburger buns (four of them)
• Crisp lettuce leaves (one per sandwich)

Take a look at that list and see? It’s just chicken, sauce stuff, slaw stuff, and buns! Totally manageable for a busy night.

Creating the Flavorful Teriyaki Sauce

The sauce is where all the magic happens for this Teriyaki Chicken Sandwich. We aren’t grabbing a jar; we are making a glaze that is sticky, shiny, and perfectly balanced between sweet and salty. It only takes a few minutes on the stovetop, but you have to pay attention so it doesn’t stick!

Cooking Down the Teriyaki Chicken Sandwich Sauce

Grab a small saucepan—medium heat is what we are aiming for. Whisk together the soy sauce, brown sugar, half a cup of water, two tablespoons of rice vinegar, your fresh ginger, and the minced garlic. Keep whisking until that brown sugar is totally dissolved. You want it smooth before it even starts to bubble. Let that simmer gently for a minute or two.

Preparing the Slurry and Thickening

Now for the thickening trick! In a tiny bowl, mix one tablespoon of cornstarch with two tablespoons of water until it’s totally smooth—that’s your slurry. Pour that into the simmering sauce mixture. Keep stirring gently for about three minutes. You will notice it suddenly go from watery to thick and glossy. That’s the good stuff! Take it off the heat right away so it doesn’t burn.

Dividing the Sauce for Marination and Glazing

This step is crucial, so listen up! Once the sauce has cooled down just a tiny bit—we don’t want to cook the raw chicken with hot sauce—you must divide it. Scoop out half of that beautiful, sticky sauce and put it into a separate bowl. This reserved half is for brushing on the chicken while it grills. The other half is what we use to give the chicken a quick bath before it hits the heat.

Preparing and Grilling the Teriyaki Chicken

We’ve got our sticky sauce ready, now it’s time for the star of the show! Cooking chicken on the grill gives it that slightly smoky depth that you just can’t replicate inside on a skillet, and that char works so well with the sweet teriyaki. But because we are dealing with chicken breasts, we have to be smart about how we cook them so they stay juicy and safe to eat. That’s where pounding them thin and using a thermometer comes in! If you are looking for other great chicken grilling ideas, check out this guide on Mediterranean Grilled Chicken Recipe.

Marinating the Chicken Breasts

Take the chicken breasts you pounded earlier and put them into a zip-top bag or a shallow dish. Pour that first half of your homemade teriyaki sauce right over them. We only need them to hang out in the marinade for about 20 minutes. Twenty minutes is perfect because it lets the ginger and garlic flavors sink in without the soy sauce starting to break down the chicken texture too much. Don’t marinate them longer than 30 minutes, or they can get a little soft!

Grilling the Teriyaki Chicken Sandwich Protein

While that chicken is soaking up flavor, preheat your grill to medium-high heat—we’re aiming for about 400°F. Give those grates a good scrub and brush them with a little oil so nothing sticks; trust me, sticky chicken on a dirty grill is a nightmare. Place the marinated chicken on the hot grates. Grill it for about six minutes on the first side. Flip it over, and now start brushing it with that reserved teriyaki sauce you set aside earlier. Keep brushing and flipping until the internal temperature in the thickest part hits 165°F. I always double-check with my instant-read thermometer because food safety is my number one concern when serving chicken! For more tips on keeping chicken juicy, see our guide on baked chicken breasts juicy tips.

Resting the Chicken

Once you pull those beautiful, glazed chicken breasts off the heat, you must let them rest. Seriously, don’t cut into them right away! Tent them loosely with foil and let them sit for a full five minutes. This resting time lets all those juices redistribute back through the meat. If you skip this, all that moisture rushes out onto your cutting board, and your sandwich will be dry. Nobody wants that!

Mixing the Crunchy Asian Slaw

If the sticky teriyaki chicken is the star of our Teriyaki Chicken Sandwich, then this Asian slaw is the absolutely necessary supporting actor! It brings the freshness, the crunch, and that little bit of tang that cuts through the richness of the glaze. We need contrast in the kitchen, and this slaw delivers it perfectly. The best part is that the dressing comes together in the same bowl you’ll use to toss everything, which means fewer dishes to wash later—a win in my book!

Whisking the Slaw Dressing

We need to use up the rest of our good stuff here! In a small bowl, whisk together the remaining two tablespoons of rice vinegar—that’s the last of it—with one tablespoon of soy sauce. Then, drizzle in the honey and the teaspoon of sesame oil. Whisk it vigorously until it looks like a single, slightly emulsified dressing. Taste it! If your cabbage mix is a little bland, you might want to add just a tiny pinch of salt now, but usually, the soy sauce handles the seasoning.

Tossing the Fresh Slaw Mix

Now, grab that big bowl containing your coleslaw mix and the shredded red cabbage. Pour that dressing right over the top. Toss it all around so every shred of cabbage gets coated lightly. Next, fold in your thinly sliced green onions, the chopped fresh cilantro leaves, and those wonderful chopped roasted peanuts. Be gentle when you fold in the peanuts and herbs so you don’t crush them too much. We want them to stay crunchy for that perfect bite when you finally assemble the sandwich! If you love Asian-inspired flavors, you might also enjoy our Hawaiian Style Teriyaki Chicken.

Assembling the Perfect Teriyaki Chicken Sandwich

We’ve done all the hard work now—the chicken is rested, the sauce is sticky, and the slaw is crunchy. It’s time for the grand finale: putting this masterpiece together! Don’t rush this last part; presentation matters, and the order you stack things actually affects how enjoyable the sandwich is to eat. We want this Teriyaki Chicken Sandwich to hold together! For more sandwich inspiration, check out our collection of recipes on Pinterest.

Toasting the Buns

Before we layer anything, we need to toast those buns. I love putting them right back on the grill for just about one minute per side. You’re not trying to cook them, just warm them up and give them a little bit of color and stability. A toasted bun stops that delicious sauce from soaking right through the bottom half instantly. It’s a small step that makes a huge difference in texture.

Layering the Teriyaki Chicken Sandwich

Now for the stack! Start with the bottom half of your toasted bun. First, lay down a crisp lettuce leaf—this acts like a moisture barrier between the bread and the juicy chicken. Next, place your perfectly cooked, rested teriyaki chicken right on top of the lettuce. Don’t be shy with the chicken! Then, pile a generous amount of that crunchy Asian slaw right over the chicken. Finally, cap it off with the top bun. That’s it! Grab a napkin, because this is going to be messy perfection.

Tips for the Best Teriyaki Chicken Sandwich Experience

I’ve made this Teriyaki Chicken Sandwich recipe dozens of times for parties, quick dinners, and even just for lunch the next day, so I’ve learned a few things that really push it over the top. My biggest piece of advice, which I keep stressing, is about the chicken prep. You absolutely must pound those breasts evenly! If you have one side thick and one side thin, you end up with dry edges and undercooked centers. I use a meat mallet, but even the bottom of a heavy skillet works in a pinch if you wrap the chicken in plastic wrap first.

Regarding flavor swaps, if you ever run out of fresh ginger, you can substitute about half a teaspoon of ground ginger, but you lose that bright zing, so I really push for fresh here. Also, if you find your homemade teriyaki sauce isn’t quite sticky enough after cooling, don’t panic! Just whisk in a tiny bit more cornstarch slurry—maybe half a teaspoon mixed with water—and warm it gently for thirty seconds. It thickens up fast. And please, please use that meat thermometer. I know it feels fussy, but confirming that 165°F internal temp prevents foodborne illness and guarantees the juiciest chicken possible. It’s truly an essential tool for busy cooks like us!

Frequently Asked Questions About Your Teriyaki Chicken Sandwich

I get so many questions whenever I post this recipe online because everyone wants that perfect balance of sticky and crunchy! Here are the things I hear most often about making the best Teriyaki Chicken Sandwich at home.

Can I make this Teriyaki Chicken Sandwich ahead of time?

You absolutely can prep components ahead, which is great for quick lunches! I recommend making the teriyaki sauce and the Asian slaw dressing up to two days in advance and keeping them stored in the fridge. However, you should only marinate the chicken for that 20 minutes right before cooking, and definitely don’t assemble the sandwich until you are ready to eat it, or the bun will get soggy!

What is the best substitute if I cannot grill my Teriyaki Chicken Sandwich?

No grill? No problem! You can get a fantastic result by pan-searing the chicken. Heat a tablespoon of oil in a heavy skillet over medium-high heat and cook the chicken about 5-7 minutes per side until it hits 165°F internally. You can also bake it at 400°F for about 18-20 minutes, brushing with the reserved glaze halfway through.

Is this recipe suitable for meal prepping?

Yes, but only if you keep the layers separate! This is a great meal prep option if you pack the cooled chicken, the slaw, and the buns separately. You can reheat the chicken gently on the stovetop or in the oven before assembling the sandwich right before eating.

Estimated Nutrition Facts for Your Teriyaki Chicken Sandwich

These numbers are just an estimate based on the ingredients listed for one serving, so your final count might vary slightly depending on how thick you pound your chicken or how much glaze you use!

Nutrient	Amount Per Serving
Calories	520
Total Fat	18g
Carbohydrates	52g
Protein	38g

Storing and Reheating Leftover Teriyaki Chicken

We always have leftovers because these sandwiches are so filling, but you have to store them correctly or that beautiful chicken gets dry fast! The secret to enjoying this Teriyaki Chicken Sandwich the next day is simple: keep everything separate. Never assemble the sandwich until you are ready to eat it, or the bun will turn into mush!

Storing the Components Separately

When you pack things up, make sure the chicken, the slaw, and any extra teriyaki sauce are in their own airtight containers. The slaw stays crispest when it’s kept separate from the glaze. I usually store the chicken in a container and drizzle just a tiny bit of the reserved sauce over it before sealing it up—this helps keep the meat from drying out in the fridge.

Reheating the Chicken Safely

For reheating the chicken, I skip the microwave because it’s too harsh. Pop the chicken breasts into a small, oven-safe dish with just a splash of water or broth in the bottom, cover it tightly with foil, and heat it in a 350°F oven for about 10 minutes. If you’re in a real rush, you can reheat it quickly in a skillet over medium-low heat, adding a teaspoon of water to create a little steam bath. Always check that internal temperature gets back up to safe levels before eating!

Component	Storage Guidance
Chicken	Airtight container, small drizzle of sauce
Asian Slaw	Airtight container, keep dressing separate if possible
Buns	Room temperature in a sealed bag

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