Sweet Onion Chicken Teriyaki Subway Recipe: Copycat Sandwich Shop Flavor

This copycat recipe brings Subway’s popular sweet onion chicken teriyaki home with restaurant-quality flavor. The secret is in the balance of sweet and savory in the teriyaki glaze.

Tender chicken strips are marinated in a simple but flavorful sauce, then cooked until caramelized. The onions add a subtle sweetness that complements the teriyaki perfectly.

What you get is a sandwich filling that tastes just like the original—juicy chicken with a glossy, slightly sticky sauce and those signature sweet onions.

Serve it on your favorite bread with fresh veggies for the full Subway experience at home.

Ingredients for Sweet Onion Chicken Teriyaki Subway

Pantry staples plus fresh chicken bring this copycat sandwich to life at home.

The chicken needs to be fresh and tender—Costco or Sam’s Club have great pre-cut strips, but any grocery store will do. For the onions, Vidalia or Walla Walla are ideal (sweeter, less bite). Soy sauce is key here, and while low-sodium works, regular is fine too (just ease up on the extra salt). The ginger and garlic? Fresh only—no powdered shortcuts for this one (trust me on this).

No honey? Maple syrup or agave can sub in a pinch. Out of rice vinegar? Apple cider vinegar at half the amount. Brown sugar can be replaced with granulated if needed, but the molasses notes in brown add depth. For the cornstarch slurry, arrowroot powder works too. And if you’re avoiding gluten, tamari instead of soy sauce keeps it celiac-friendly.

The cooked chicken keeps in the fridge for 4-5 days, but the sauce is best fresh. Freeze the chicken strips without sauce for up to 3 months—just thaw and reheat with a fresh batch of teriyaki. Onions can be prepped a day ahead (store in water to keep crisp).

Step-by-Step Instructions for Sweet Onion Chicken Teriyaki

Here’s the method I use to nail that signature sandwich shop flavor at home.

Step 1: Prepare the Chicken and Onions

Slice the 1.5 lb boneless skinless chicken breasts into thin strips, about ¼-inch thick. Uniform pieces ensure even cooking and maximum sauce coverage. I find it easiest to partially freeze the chicken for 20 minutes first—this firms up the meat for cleaner slices.

Thinly slice the 1 whole sweet onion into half-moons. Separate the layers as you go. The onions will caramelize beautifully in the sauce, adding that signature sweetness that makes this dish special. Keep the slices consistent so they cook evenly with the chicken.

Step 2: Make the Teriyaki Sauce

In a bowl, whisk together the 0.5 cup soy sauce, 0.25 cup brown sugar, 2 tbsp honey, minced 3 cloves garlic, 1 tbsp fresh ginger, 2 tbsp rice vinegar, 0.5 tsp salt, 0.25 tsp black pepper, and 0.25 tsp red pepper flakes. Stir until the brown sugar fully dissolves.

In a small cup, mix the 1 tbsp cornstarch with 2 tbsp of water to create a slurry. Set both the sauce and slurry aside. The cornstarch will thicken the sauce to that perfect glossy consistency you expect from the best sandwich shop versions.

Step 3: Cook the Chicken and Onions

Heat the 2 tbsp olive oil in a large skillet over medium-high heat. When the oil shimmers, add the sliced chicken in a single layer. Cook undisturbed for 3-4 minutes until the bottoms turn golden brown. Flip and cook another 3 minutes until just cooked through.

Add the sliced sweet onion to the skillet. Cook for 4-5 minutes, stirring occasionally, until the onions soften and start to caramelize. The residual heat will finish cooking the chicken while the onions develop their natural sweetness.

Step 4: Combine and Thicken the Sauce

Pour the teriyaki sauce over the chicken and onions. Stir well to coat everything evenly. Bring the mixture to a gentle simmer over medium heat. This is when the magic happens—the sauce will start to reduce and intensify in flavor.

Slowly pour in the cornstarch slurry while stirring constantly. Continue to cook for 2-3 minutes until the sauce thickens to a glossy sheen that coats the back of a spoon. The sauce should be thick enough to cling to the chicken but still pourable.

Step 5: Finish and Rest

Remove the skillet from heat and stir in the 1 tsp sesame oil. This adds that final aromatic touch that makes the flavor pop. Let the mixture rest for 5 minutes off the heat—the sauce will continue to thicken slightly as it cools.

Taste and adjust seasoning if needed, though the balance of sweet and savory should be perfect. The chicken should be tender and coated in a rich, glossy sauce with those sweet caramelized onions throughout—just like your favorite sandwich shop version.

Pro Cooking Tips for sweet onion chicken teriyaki subway

Perfect Chicken Slicing

Partially freeze the chicken for 20 minutes before slicing—this firms the meat for clean, even ¼-inch strips. Uniform pieces ensure even cooking and maximum sauce coverage, which is key for that sandwich shop texture. I learned this trick after too many uneven batches. 💡

Sauce Consistency Control

Whisk the cornstarch slurry with 2 tbsp cold water until completely smooth before adding. Pour it slowly while stirring constantly to prevent lumps. The sauce should coat the back of a spoon but still be pourable—this takes 2-3 minutes over medium heat.

Onion Caramelization

Add the onions after the chicken has browned. Cook them for 4-5 minutes until they soften and start to caramelize. The residual heat will finish cooking the chicken while the onions develop their natural sweetness, which is essential for that Subway flavor.

Heat Management

Use medium-high heat for searing the chicken, but reduce to medium when adding the sauce to prevent burning. I use a heavy-bottomed skillet to maintain even heat distribution. The sesame oil goes in at the very end to preserve its aromatic qualities.

Resting Time

Let the mixture rest off heat for 5 minutes after adding sesame oil. This allows the sauce to thicken slightly and the flavors to meld. Skipping this step can leave you with a watery sauce rather than that perfect glossy finish. 🔥

Seasoning Adjustment

Taste before final serving—the balance of sweet and savory should be spot-on. If needed, add a pinch more salt or a drizzle of honey. The soy sauce and brown sugar ratio is delicate, so I recommend adjusting in small increments.

Frequently Asked Questions