Glazed Teriyaki Chicken Stir Fry Sub

Posting this for ZWT 2006 (Asian Region) I can't wait to try this one myself. A hearty sandwich with the flavors of Chicken Teriyaki... YUM!!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1⁄4  honey dijon mustard (or 1 tablespoon honey, mixed with enough dijon mustard to equal 1/4 cup)
• 2  tablespoons  teriyaki sauce
• 1  tablespoon sugar
• 1  tablespoon  freshly grated gingerroot
• 1  tablespoon cider vinegar or 1  tablespoon red wine vinegar
• 1  tablespoon  oil
• 1  lb boneless chicken breast, cut into strips
• 1  cup  coarsely chopped  red peppers or 1  cup  yellow pepper
• 1⁄2 cup chopped tomato
• 1⁄2 cup  chopped red onion
• 4  hoagie rolls
• 2  cups  shredded napa cabbage or 2  cups  shredded romaine lettuce

Directions

1. Combine mustard, teriyaki sauce, sugar,ginger and vinegar in a small bowl; set aside.
2. Heat oil in large skillet or wok over high heat; stir fry chicken about 5 minutes or until no longer pink.
3. Add vegetables (except cabbage or lettuce) and stir fry about 2 minutes longer or until just barely tender; pour sauce over stir fry and cook one minute.
4. Arrange lettuce on rolls and top with stir fry mixture; serve warm.