Thai Chicken Subs

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

By Pillsbury Kitchens

Updated November 6, 2018

Bake-Off® Contest 45, 2012

Nadine Clark

Quakertown, Pennsylvania

Make with

Pillsbury Bread

Ingredients

2

cans Pillsbury™ refrigerated 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)

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.