Like at Subway – Chicken Teriyaki

Ingredients for 2 servings:

• 300 g spelt flour
• ½ cube of yeast, fresh
• 150 ml water, lukewarm
• 1 tsp, levelled sugar
• 2 tsp, leveled salt
• 2 tbsp olive oil
• 500 g chicken breast fillet(s)
• 4 tbsp soy sauce
• 4 tbsp Worcestershire sauce
• 6 tbsp rice vinegar
• 5 tbsp honey
• 3 tbsp tomato paste
• 2 tbsp mustard, medium hot
• 1 small piece(s) of ginger
• 1 garlic clove(s)
• 1 spring onion(s)
• possibly cheese, grated

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 30 minutes

Measure the flour, add the sugar and salt, and mix briefly with a spoon. Add the olive oil. Whisk the lukewarm water with the yeast and add to the flour. Knead everything into a nice dough (by hand or with a machine). Line a baking tray with baking paper and form the dough into two baguettes. Let the dough rest in a warm place for two hours. Then bake in the oven at 200°C (convection oven) for about 15-20 minutes until lightly browned. Use your own oven’s experience. Then let it cool briefly. Cut the meat into small bite-sized pieces and fry in a little oil, salt, and pepper. Remove the cooked chicken from the pan and set aside. Peel and grate the ginger. Finely chop the garlic and spring onion. Briefly fry all three components in the pan. Now add all the other ingredients to the vegetables. Stir well until a creamy consistency is achieved. The chicken can now be added. The meat now needs to rest until the baguettes are ready. Cut the finished baguettes 3/4 in half. Spread the meat evenly on both baguettes. If you like, you can sprinkle the baguettes with grated cheese (for this, the baguette will need to be briefly baked again). You can also top the baguette with lettuce, pickles, and onions; it’s up to you.