Chicken Teriyaki & Strawberry Sandwich

Ingredients:

• 2 boneless chicken breasts, salted

• 6 ripe strawberries, sliced thin

• 4-6 shiso leaves

• 4-6 butter lettuce leaves

• 3 tbsp teriyaki sauce

• 4 tbsp kewpie mayo

• 1 tbsp avocado oil

• 4 slices of bread

Steps:

1. Heat avocado oil in a cast iron skillet over med-high heat. Add chicken thighs and cook for 5 minutes without moving them. Flip the thighs over and cook for another few minutes or until it reaches an internal temperature of 165°F. Brush with teriyaki sauce and let rest.

2. Wipe down the skillet and return it to the heat. Spread each side of each bread slice with kewpie and add them to the skillet for 3-4 minutes on each side or until golden brown and toasty.

3. Assemble by adding kewpie to one side of a bread slice. Slice down your chicken and lay it over the mayo slice, followed by a layer of strawberries, shiso leaves and butter lettuce. Close the sandwich and enjoy!