Thai Chicken Subs

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

  • 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)
  • 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.
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