This copycat version captures the perfect balance of Subway’s signature teriyaki chicken with caramelized sweet onions and a glossy glaze. Every element is carefully crafted to replicate the original.
With tender chicken, a rich teriyaki sauce, and the right bread, this sandwich delivers restaurant-quality flavor at home. The glaze is the star, coating each ingredient in sticky, savory perfection.
Ingredients for Sweet Onion Chicken Teriyaki Subway
Recreate that signature sandwich flavor with these carefully selected ingredients for glazed perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Skinless Chicken Breasts 🍗 | 1 ½ lb | Sliced into thin strips |
| Sweet Onions 🧅 | 2 whole | Thinly sliced for caramelization |
| Teriyaki Sauce 🍯 | 1 cup | Store-bought or homemade |
| Soy Sauce 🥫 | ¼ cup | Low-sodium preferred |
| Brown Sugar 🧈 | ¼ cup | Packed, for glaze sweetness |
| Garlic Cloves 🧄 | 3 cloves | Minced for sauce depth |
| Fresh Ginger 🌿 | 1 tbsp | Grated, for aromatic kick |
| Cornstarch 🌾 | 1 tbsp | For thickening glaze |
| Vegetable Oil 🫒 | 2 tbsp | For sautéing chicken and onions |
| Sub Rolls 🥖 | 4 whole | 9-inch, lightly toasted |
| Mayonnaise 🥫 | ½ cup | For spreading on bread |
| Sesame Seeds 🌰 | 1 tbsp | Toasted, for garnish |
| Green Leaf Lettuce 🥬 | 1 cup | Shredded, for freshness |
| Rice Vinegar 🍋 | 1 tbsp | For glaze tang |
The chicken should be fresh and tender—free-range or organic from Whole Foods or your local butcher guarantees quality. Sweet onions (like Vidalias) caramelize best; look for firm bulbs with dry skins. For the teriyaki sauce, Kikkoman delivers consistent flavor. The sub rolls should be fresh-baked; local bakery options outperform grocery store loaves in texture and taste.
No teriyaki sauce? Mix soy sauce, brown sugar, and rice vinegar at a 2:1:1 ratio. Out of sweet onions? Yellow onions work, though less sweet. Skip the ginger? Ground ginger at half the amount works. For a lighter spread, swap mayonnaise for Greek yogurt. Toasting the sesame seeds? 350°F for 5 minutes brings out their nutty aroma.
Store raw chicken in the coldest part of your fridge—use within 2 days. Caramelized onions keep 5 days refrigerated. The teriyaki glaze can be prepped ahead and stored 1 week. Assemble sandwiches just before serving to prevent soggy bread.
Why You’ll Love This Recipe
- One Pan Meal: I toss everything together in a single skillet—chicken, onions, and that sticky teriyaki glaze. Cleanup is a breeze.
- Sweet & Savory: The caramelized sweet onions with the salty soy and rich brown sugar? It’s that perfect balance I crave every time.
- Weeknight Hero: It’s ready before the kids start asking for snacks. Honestly, it’s my go-to for busy evenings.
- Lunchbox Upgrade: Leftovers taste even better the next day, and my picky eater actually requests it in her lunch.
Step-by-Step Instructions for Sweet Onion Chicken Teriyaki Subway
Master the technique that delivers Subway’s signature flavor with these professional steps for perfect results.
Step 1: Sear the Chicken and Caramelize the Onions
Heat the 2 tbsp vegetable oil in a large skillet over medium-high heat until it shimmers. Add the 1.5 lb boneless skinless chicken breasts, sliced into thin strips, and cook for 5-6 minutes until golden brown and cooked through. Remove the chicken and set aside.
In the same skillet, add the 2 whole sweet onions, thinly sliced, and cook for 8-10 minutes until deeply caramelized and golden. Caramelization is key here—don’t rush it; the natural sugars in the onions need time to develop that rich, sweet depth.
Step 2: Create the Teriyaki Glaze
Reduce heat to medium and add the 3 cloves garlic cloves, minced, and 1 tbsp fresh ginger, grated, to the skillet. Sauté for 1 minute until fragrant. This builds the aromatic foundation of your glaze.
Pour in the 1 cup teriyaki sauce, 0.25 cup soy sauce, 0.25 cup brown sugar, and 1 tbsp rice vinegar. Stir to combine, then bring to a gentle simmer. In a small bowl, mix the 1 tbsp cornstarch with 2 tbsp water to create a slurry, then whisk it into the sauce. Simmer for 3-4 minutes until the glaze thickens and coats the back of a spoon.
Step 3: Combine Chicken and Glaze
Return the cooked chicken to the skillet with the glaze. Toss everything together to ensure the chicken is fully coated. Cook for an additional 2-3 minutes on medium-low heat, allowing the flavors to meld and the chicken to absorb the rich, glossy glaze.
Watch for the glaze to cling to the chicken and onions, creating that signature sticky, savory-sweet coating. If the glaze thickens too much, add a splash of water to reach your desired consistency.
Step 4: Assemble the Subway-Style Sandwich
Lightly toast the 4 whole sub rolls to your preferred level of crispness. Spread a generous layer of 0.5 cup mayonnaise on both sides of each roll. This adds creaminess and balances the bold teriyaki flavors.
Divide the glazed chicken and onions evenly among the sub rolls. Top with 1 cup green leaf lettuce, shredded for freshness, and sprinkle with 1 tbsp sesame seeds, toasted for added crunch and visual appeal. Serve immediately while the chicken is hot and the glaze is still glossy.
Pro Tips For Making Sweet Onion Chicken Teriyaki Subway
- Velouté the Onions: Cook the sweet onions low and slow for at least 10 minutes until they’re jammy and translucent—I learned this the hard way after rushing them and ending up with crunchy bits in my teriyaki.
- Pound the Chicken: Use a rolling pin or your palm to even out the chicken breasts to ½-inch thickness so they cook through in the same 5-6 minutes without drying out.
- Reduce the Sauce First: Simmer the teriyaki, soy sauce, and brown sugar together for 3-4 minutes before adding the chicken and onions; it thickens faster and clings better to every bite.
- Slice Against the Grain: After resting the chicken for 5 minutes, slice it against the grain into ½-inch strips—this keeps each piece tender and makes it easier to pile onto bread like Subway does.
Common Mistakes When Making Great sweet onion chicken teriyaki subway
Overcooking the Chicken
Cooking the 1.5 lb boneless skinless chicken breasts for too long turns them dry and tough. Sear over medium-high heat for just 5-6 minutes, until the internal temperature hits 165°F. Chicken continues cooking off the heat, so pull it early to keep it juicy.
Rushing Caramelization
Sweet onions need time to develop their natural sugars. Don’t rush the 8-10 minutes over medium-high heat. Stir occasionally, but let them sit to build that deep, golden color. Rushing results in pale, underdeveloped flavor. 🔥
Thin or Lumpy Glaze
For a perfect glaze, whisk the 1 tbsp cornstarch with 2 tbsp water before adding. Simmer for 3-4 minutes to thicken properly. If it’s too thick, add water 1 tbsp at a time. Too thin? Mix a bit more cornstarch with water and stir in.
Skipping the Slurry
Adding cornstarch directly to the sauce creates lumps. Always mix it with cold water first to form a smooth slurry. This ensures even thickening and a glossy finish for your teriyaki glaze.
Soggy Bread
Toast the 4 sub rolls lightly before assembling. Spread the 0.5 cup mayonnaise thinly to avoid saturation. Assemble sandwiches right before serving to keep the bread crisp and the filling intact.
Uneven Glaze Coating
Return all the chicken to the skillet with the glaze and toss well. Cook on medium-low heat for 2-3 minutes to ensure every piece is evenly coated. This step makes the difference between good and restaurant-quality. ✨
Nutrition Facts
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes! Chicken thighs stay juicier when cooked. Use 1.5 lb boneless thighs and cook for 6-7 minutes over medium-high heat to reach 165°F. Their richer flavor pairs well with the sweet teriyaki glaze.
How do I make the glaze vegetarian?
Swap chicken for 1 lb extra-firm tofu or portobello mushrooms. Use the same glaze recipe, but simmer for 5 minutes to infuse flavors. Press tofu first to absorb the sauce better.
Why is my glaze too salty?
This often happens with store-bought teriyaki sauce. Balance it by adding 1-2 tbsp brown sugar or a splash of rice vinegar. Taste as you go and adjust gradually.
Can I prepare this ahead of time?
Cook chicken and glaze up to 2 days ahead. Store separately in the fridge. Reheat the chicken in the glaze over low heat for 3-4 minutes before assembling.
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