Thai Chicken Subs

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

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Servings 6

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( 11 ) Ratings

11 Ratings

5 Stars 22%

4 Stars

3 Stars

2 Stars 11%

1 Stars 17%

Member Reviews ( 2 )

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Bake-Off® Contest 45, 2012

Nadine Clark

Quakertown, Pennsylvania

ingredients 13
Prep Time 40 min
Total Time 40 min

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)

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Directions

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.

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.

Review & Comments

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xstefaniex

report Posted May. 15, 2012 1:33 PM

Great meal! I have a small family so I only used one loaf and halved the rest of the ingredients. Left out the cilantro too. Overall very good, will make again. Fair warning though, it's definitely a knife and fork sandwich, it's very messy!