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Bake-Off® Contest 45, 2012
Quakertown, Pennsylvania

Thai Chicken Subs

Elevate regular chicken to outstanding chicken in a new-shaped, crusty French loaf sandwich.

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  • prep time 40 min
  • total time 40 min
  • ingredients 13
  • servings 6
 

Ingredients

2
cans Pillsbury® refrigerated crusty French loaf
1
cup coleslaw mix
1
small red onion (halved lengthwise), cut into thin wedges (1 cup)
1
medium red bell pepper, cut into 1/8-inch strips (1 cup)
1/2
medium English (seedless) cucumber, cut into 2x1/4x1/4-inch pieces (1 cup)
1/4
cup fresh cilantro, chopped
3/4
cup soy-teriyaki blend or 3/4 cup stir-fry sauce plus 2 teaspoons sesame seed
3/4
cup seasoned rice vinegar
2
tablespoons packed brown sugar
1 1/2
teaspoons hot chili sauce
1/4
cup Jif® Creamy Peanut Butter
1
tablespoon Crisco® Pure Vegetable Oil
1 1/2
lb uncooked chicken breast tenders (not breaded)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. Place loaves, seam side down on cookie sheet, about 3 inches apart. Using sharp knife, cut 5 diagonal 1/2-inch-deep slashes on top of dough.
  • 2 Bake 26 to 30 minutes or until golden brown.
  • 3 Meanwhile, in medium bowl, combine coleslaw mix, onion, bell pepper, cucumber and cilantro. In 2-cup measuring cup, combine 1/2 cup of the soy-teriyaki blend, 1/2 cup of the rice vinegar, 1 tablespoon of the brown sugar and 1 teaspoon of the chili sauce. Beat well with wire whisk. Pour over vegetable mixture; stir to combine. Set aside, stirring occasionally.
  • 4 In 1-quart saucepan, combine peanut butter, remaining 1/4 cup soy-teriyaki blend, 1/4 cup rice vinegar, 1 tablespoon brown sugar and 1/2 teaspoon chili sauce. Cook over medium heat 4 to 5 minutes, stirring occasionally, until smooth. Set aside.
  • 5 In 12-inch skillet, heat oil over medium-high heat. Add chicken tenders; cook 7 to 10 minutes, turning once, until chicken is no longer pink in center. Add peanut sauce; stir to coat. Remove from heat.
  • 6 Cut each loaf crosswise into thirds. Cut each piece of bread in half lengthwise down center to within 1/2 inch of bottom. To make each sub, spoon 1/6 of chicken mixture into each piece of bread. With slotted spoon, top each with about 1/2 cup vegetable mixture. Serve any remaining sauce as a dipping sauce.
  • 1 Heat oven to 350°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. Place loaves, seam side down on cookie sheet, about 3 inches apart. Using sharp knife, cut 5 diagonal 1/2-inch-deep slashes on top of dough.
  • 2 Bake 26 to 30 minutes or until golden brown.
  • 3 Meanwhile, in medium bowl, combine coleslaw mix, onion, bell pepper, cucumber and cilantro. In 2-cup measuring cup, combine 1/2 cup of the soy-teriyaki blend, 1/2 cup of the rice vinegar, 1 tablespoon of the brown sugar and 1 teaspoon of the chili sauce. Beat well with wire whisk. Pour over vegetable mixture; stir to combine. Set aside, stirring occasionally.
  • 4 In 1-quart saucepan, combine peanut butter, remaining 1/4 cup soy-teriyaki blend, 1/4 cup rice vinegar, 1 tablespoon brown sugar and 1/2 teaspoon chili sauce. Cook over medium heat 4 to 5 minutes, stirring occasionally, until smooth. Set aside.
  • 5 In 12-inch skillet, heat oil over medium-high heat. Add chicken tenders; cook 7 to 10 minutes, turning once, until chicken is no longer pink in center. Add peanut sauce; stir to coat. Remove from heat.
  • 6 Cut each loaf crosswise into thirds. Cut each piece of bread in half lengthwise down center to within 1/2 inch of bottom. To make each sub, spoon 1/6 of chicken mixture into each piece of bread. With slotted spoon, top each with about 1/2 cup vegetable mixture. Serve any remaining sauce as a dipping sauce.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
520
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
50mg
50%;
Sodium
1860mg
1860%;
Total Carbohydrate
67g
67%
(Dietary Fiber
2g
2%
  Sugars
18g
18%
),
Protein
35g
35%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
30%;
Calcium
2%;
Iron
20%;
Exchanges:
3 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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