Sweet Onion Chicken Teriyaki Sandwich (Subway Copycat)

Why You’ll Love This Recipe

• Spot-on copycat flavor: savory-sweet teriyaki chicken with a bright, tangy sweet-onion dressing.
• Juicy, tender chicken thighs and crunchy fresh veggies for perfect texture contrast.
• Make-ahead friendly: the dressing keeps for days and the chicken marinates quickly.
• Clear, reliable measurements and times for stress-free cooking at home.

Grocery List

• Produce: Sweet onion, garlic, lemon, green bell pepper, lettuce, tomatoes, white onion
• Dairy: Provolone or mozzarella (optional)
• Pantry: Chicken thighs, sub rolls, low-sodium soy sauce, pineapple juice, mirin, brown sugar, rice vinegar, white wine vinegar, apple cider vinegar, granulated sugar, honey, Dijon mustard, dried oregano, dried parsley, celery seed, kosher salt, black pepper, cornstarch, neutral oil, toasted sesame oil

Full Ingredients

Teriyaki Chicken

• 1 1/2 lb (680 g) boneless skinless chicken thighs, cut into 1/2-inch strips
• 1/3 cup (80 ml) low-sodium soy sauce
• 1/4 cup (60 ml) pineapple juice
• 2 tbsp (30 ml) mirin
• 3 tbsp (36 g) packed brown sugar
• 1 tbsp (15 ml) rice vinegar
• 2 cloves garlic, minced
• 1 tsp (5 g) finely grated fresh ginger
• 1 tsp (5 ml) toasted sesame oil
• 1 tbsp (8 g) cornstarch mixed with 1 tbsp (15 ml) water (slurry)
• 1 tbsp (15 ml) neutral oil (for searing)

Sweet Onion Dressing (Tangy, Herby, Lightly Garlicky)

• 3/4 cup (180 ml) water
• 1/4 cup (50 g) granulated sugar
• 1 tbsp (15 ml) honey
• 2 tbsp (30 ml) white wine vinegar
• 1 tbsp (15 ml) apple cider vinegar
• 1 tbsp (8 g) cornstarch
• 1/3 cup (about 60 g) very finely grated sweet onion
• 1 small garlic clove, minced
• 1 tsp (5 ml) Dijon mustard
• 1 tbsp (15 ml) fresh lemon juice
• 1/2 tsp dried oregano
• 1/2 tsp dried parsley
• 1/8 tsp celery seed
• 1/2 tsp kosher salt
• 1/8 tsp freshly ground black pepper
• 1 tbsp (15 ml) neutral oil (optional, for body)

For the Sandwiches

• 4 soft 6-inch sub rolls or hoagie rolls
• 4 cups shredded lettuce
• 16 thin tomato slices (about 2 medium tomatoes)
• 1/2 small white onion, very thinly sliced
• 1 medium green bell pepper, thinly sliced
• Optional cheese: 8 slices provolone or mozzarella

Step-by-Step Instructions

Step 1: Make the sweet onion dressing

In a small saucepan, whisk together the water, sugar, honey, white wine vinegar, apple cider vinegar, and cornstarch until smooth. Set over medium heat and bring to a gentle simmer, whisking constantly, until the mixture turns glossy and lightly thickens, 1–2 minutes. Remove from heat.

Add the hot mixture to a blender along with the grated sweet onion, garlic, Dijon, lemon juice, oregano, parsley, celery seed, salt, pepper, and the optional oil. Blend until silky-smooth, 30–45 seconds. Taste and adjust salt or lemon as needed. Transfer to a jar and refrigerate at least 20 minutes to chill and thicken slightly.

Step 2: Marinate the chicken

In a bowl, combine soy sauce, pineapple juice, mirin, brown sugar, rice vinegar, garlic, ginger, and sesame oil. Add the chicken strips, toss to coat, and marinate at room temperature for 15–30 minutes (or refrigerate up to 4 hours). Drain the chicken in a colander set over a bowl, reserving all the marinade for the glaze.

Step 3: Sear the chicken and make the teriyaki glaze

Heat a large skillet over medium-high heat and add 1 tbsp neutral oil. Sear the chicken in a single layer (work in 2 batches if needed) until browned and cooked through, about 3–4 minutes per side, or until an instant-read thermometer reads 165°F (74°C). Keep cooked pieces warm over low heat.

Meanwhile, pour the reserved marinade into a small saucepan. Bring to a vigorous boil for 2 minutes. Stir in the cornstarch slurry and simmer, whisking, until the glaze is thick and shiny, 30–60 seconds. Reduce heat and keep warm. Return all chicken to the skillet, pour in enough glaze to generously coat (about 1/2–2/3 cup), and toss until glossy. Reserve any extra glaze for drizzling.

Step 4: Prep the vegetables

Shred the lettuce, slice the tomatoes, and thinly slice the white onion and green bell pepper. Keep everything cold and crisp until assembly.

Step 5: Warm the rolls (and melt cheese if using)

Preheat the oven to 375°F (190°C). Split the rolls. For a soft, steamy interior, wrap loosely in foil; for a slightly toasty edge, place cut-side up on a sheet pan. Warm 3–4 minutes. If using cheese, lay slices on the bottom halves and warm an additional 1–2 minutes to melt.

Step 6: Build the sandwiches

Spoon or brush 1–2 tablespoons of the sweet onion dressing onto each roll. Layer with shredded lettuce, tomato slices, onion, and green pepper. Pile on the teriyaki-glazed chicken (about 6–7 oz per sandwich), then drizzle with a bit more dressing to taste.

Step 7: Serve

Close the sandwiches and serve warm, with extra sweet onion dressing on the side and any reserved teriyaki glaze for extra sheen.

Pro Tips

• Slice the chicken into uniform strips so it cooks evenly and stays juicy.
• Always boil the reserved marinade before thickening to make it food-safe for glazing.
• For a saucier sandwich, reserve 2–3 tablespoons of glaze to brush on the sliced chicken right before serving.
• Chill the dressing: it thickens slightly and clings better to the lettuce and chicken.
• Use low-sodium soy sauce to keep the sandwich balanced; you can always add a pinch of salt at the end.

Variations

• Lean protein: Swap in boneless skinless chicken breasts; slice thinner and cook 2–3 minutes per side to avoid overcooking.
• Spicy twist: Whisk 1–2 teaspoons sriracha or a pinch of red pepper flakes into the sweet onion dressing.
• Air fryer chicken: Air fry marinated strips at 400°F (205°C) for 8–10 minutes, flipping halfway. Toss with the boiled-and-thickened glaze.

Storage & Make-Ahead

The sweet onion dressing keeps up to 10 days in the refrigerator in a sealed jar. Marinate chicken up to 24 hours ahead (refrigerated). Cooked teriyaki chicken keeps 3–4 days refrigerated; reheat gently in a skillet with a splash of water. Freeze cooked glazed chicken up to 2 months; thaw overnight in the fridge and rewarm. For best texture, store rolls and veggies separately and assemble just before serving.

Nutrition (per serving)

Approximate for 1 (6-inch) sandwich with dressing, no cheese: 620 calories; 36 g protein; 69 g carbohydrates; 18 g fat; 4 g fiber; 1,280 mg sodium. Values will vary with roll size, cheese, and exact dressing amount.