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Thai Chicken Subs

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Thai Chicken Subs
  • Prep 40 min
  • Total 40 min
  • Ingredients 13
  • Servings 6
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Elevate regular chicken to outstanding chicken in a new-shaped, French bread sandwich.
By Pillsbury Kitchens
Updated Jun 15, 2021
Bake-Off® Contest 45, 2012
Bake-Off® Contest 45, 2012
Nadine Clark
Quakertown, Pennsylvania

Ingredients

  • 2 cans (11 oz) refrigerated Pillsbury™ Original French Bread
  • 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 creamy peanut butter
  • 1 tablespoon vegetable oil
  • 1 1/2 lb uncooked chicken breast tenders (not breaded)

Steps

  • 1
    Heat oven to 350°F. Spray large cookie sheet with 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

520 Calories, 12g Total Fat, 35g Protein, 67g Total Carbohydrate, 18g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
520
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
2 1/2g
13%
Trans Fat
0g
Cholesterol
50mg
17%
Sodium
1860mg
77%
Potassium
180mg
5%
Total Carbohydrate
67g
22%
Dietary Fiber
2g
8%
Sugars
18g
Protein
35g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
30%
30%
Calcium
2%
2%
Iron
20%
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 Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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