Teriyaki Chicken Sando with Grilled Veggie Twist

Method

1. In a bowl, mix soy sauce, mirin, brown sugar, and sesame oil to create the teriyaki glaze.
2. Add chicken breasts to the glaze and marinate for at least 1 hour.
3. Grill zucchini and red bell pepper slices with olive oil until tender.
4. Cook chicken in a skillet over medium heat until fully cooked and slightly charred.
5. Toast the whole wheat buns and spread mayonnaise on the bottom halves.
6. Place cooked chicken on the bottom buns, add grilled vegetables, and top with the top buns.
7. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.