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Print this Recipe    Teriyaki Chicken

BBQ Teriyaki Chicken in Lebanese Roll

2 kg chicken breast fillets (cut into thin strips)
2 teaspoons fresh garlic chopped
2 teaspoons fresh ginger chopped
4 tablespoons fresh lime juice
1 cup ketjap manis (Indonesian soy sauce)
1/2 cup of sweet chilli sauce
1/2 cup of soy sauce
1 bunch of chopped coriander leaves, 1/2 for sauce, 1/2 for rolls
1 packet large fresh Lebanese bread
2 ripe avocados mashed with a little lemon or lime juice
4 ripe tomatoes diced
2 medium sized Spanish onions, finely sliced
4 cups good shredded cheese
1 shredded iceberg lettuce

Place garlic, ginger, lime juice, ketjap manis, sweet chilli sauce,
soy sauce and chopped coriander in large mixing bowl. Mix well and
add sliced chicken, stir well so all chicken is coated. Cover and
refrigerate for one hour.

Place avocado, onion, tomato, cheese, lettuce and remaining coriander
in separate bowls and bread on a plate (keep covered with a tea
towel or it will dry out).

When BBQ hot plate is very hot add a little oil and spread evenly.
Toss marinated chicken on BBQ and fry remembering to keep it moving
as the soy will tend to stick. Once chicken is cooked (firm to
touch) remove at once, place in a serving bowl.

To roll your bread, place all the filling you desire in the centre
of the bread. Fold up the bottom edge and then turn plate 900. Now
roll, the bottom edge will catch all the juices.

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