Chicken N Pepper Subs Recipes

CHICKEN 'N' PEPPERS

Steps:

• In a large bowl, combine the broth, soy sauce, garlic, cornstarch, ginger and cayenne pepper. Add chicken; stir to coat. Heat oil in a large skillet over medium-high heat. Add chicken mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat to medium. Add peppers and water; cook and stir for 5-8 minutes or until peppers are tender.

CHICKEN SAUSAGE, PEPPER AND ONION SUBS

Steps:

• Prick sausages with a fork. Place chicken sausages in a large skillet and add 1 inch of water. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Bring water to a boil, then reduce heat a little. Allow all the liquid to cook away, then brown and crisp the casings, 5 to 6 minutes. Deglaze the pan with stock or wine and cook it off, 1 minute. Remove sausages to a platter.
• While sausage cooks, slice the peppers and onions and prepare the garlic. Once the chicken sausage comes out of the pan, add 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add veggies and garlic, season with salt and pepper and cook 10 minutes.
• Place the giardiniera, parsley, basil and lemon zest in the food processor and grind into a relish.
• Slice sausages on an angle. Fill each roll with a little relish, then peppers and onions then the sliced sausages.

CHICKEN 'N' PEPPER SUBS

Steps:

• In a large skillet, saute the chicken, salt and pepper in oil until juices run clear. Remove and keep warm. In the same pan, saute the peppers, onion, vinegar and garlic until vegetables are tender. Stir in pepper sauce and chicken. , Place cheese on bun bottoms; top with chicken mixture. Broil 4-6 in. from the heat for 2-3 minutes or until cheese is melted. Replace bun tops.

CHICKEN AND PEPPERS WITH BALSAMIC VINEGAR

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside.
• Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons balsamic vinegar.
• Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.

CHICKEN CHEESESTEAKS WITH PEPPERS

Steps:

• Heat broiler, with rack set 4 inches from heat. On a rimmed baking sheet lined with aluminum foil, toss chicken with 1 tablespoon oil; season with salt and pepper. Broil, without turning, until chicken is opaque throughout, 5 to 7 minutes. Transfer to a cutting board (reserve baking sheet); let cool, and thinly slice. Set chicken aside.
• On baking sheet, toss together peppers, onion, garlic, and remaining tablespoon oil. Broil, tossing occasionally, until crisp-tender and slightly charred, 8 to 10 minutes; season with salt and pepper. Add chicken to broiled vegetables; toss, and spread in a single layer.
• Top chicken and vegetables with cheese; broil until cheese is bubbling, 30 seconds to 1 minute. Scoop out most of the doughy center from both halves of rolls; discard. Spread rolls with mayonnaise; fill with chicken and vegetables. Serve immediately.

SALT 'N PEPPER CHICKEN

Steps:

• Whisk egg, spring onions, ginger, Shaoxing wine, soy sauce, garlic, sugar, 1/2 teaspoon salt, and 1/2 teaspoon white pepper together in a bowl. Mix in chicken. Let marinate for 20 minutes.
• Pour 1 cup plus 2 tablespoons sweet potato starch into a shallow bowl.
• Heat oil to 340 degrees F (170 degrees C) in a large saucepan. Dredge chicken pieces in sweet potato starch; drop gently into the hot oil in batches. Cook until golden on the outside and no longer pink in the center, 2 to 3 minutes per batch. Transfer to a paper towel-lined plate using a slotted spoon.
• Arrange lettuce leaves on a large serving plate. Place fried chicken on the lettuce leaves. Mix 1 tablespoon salt and 1 tablespoon white pepper together in a small bowl; sprinkle over chicken.

CHICKEN BREAST WITH ROASTED RED PEPPER SANDWICH

Steps:

• Broil or grill chicken breasts (I recommended seasoning it with Worcestershire sauce, a sprinkle of seasoned pepper and garlic salt while cooking).
• Serve chicken on bread topped with remaining ingredients.
• Compliment with condiment of choice: Dijon mustard, mayonnaise and/or ranch dressing.

CHICKEN SANDWICHES WITH WHITE ONIONS AND PEPPERS

Steps:

• In a large skillet, heat 1 teaspoon oil over medium. Add onion, bell pepper, mushrooms, and oregano. Season with salt and pepper. Cook, stirring frequently, until onion and bell pepper are tender, about 12 minutes. Transfer mixture to a medium bowl and stir in vinegar; tent with foil to keep warm.
• Add 1 teaspoon oil to skillet. Season chicken on both sides with salt and pepper and pinch of cayenne. Cook until golden brown on one side, about 3 minutes. Flip and cook until chicken is cooked through, about 1 minute more.
• Spread mayonnaise on inside of bread. Assemble sandwich with vegetables, chicken, and lettuce. Cut in half crosswise to serve.

CHICKEN 'N PEPPERS PASTA SKILLET

Steps:

• Cook pasta as directed on package, omitting salt. Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook and stir 2 min. Add vegetables; cook 6 to 8 min. or until chicken is done and vegetables are crisp-tender, stirring occasionally.
• Drain pasta. Add to chicken mixture along with the sauce; cook 5 min. or until heated through, stirring occasionally.
• Top with mozzarella; cover. Remove from heat. Let stand 1 to 2 min. or until cheese is melted; top with Parmesan.

CHICKEN AND ROASTED RED PEPPER PANINI STYLE SANDWICHES

Steps:

• Cut 8 thick slice of Foccacia bread.
• Mix mayonaisse and Ranch dressing in small bowl.
• Spread mayo mixture on 4 slices of Foccacia.
• On top of mayo mixture, layer each slice with equal amounts of chicken and place one slice of mozzarella cheese.
• Next, add the roasted red peppers and another slice of mozzarella on top of the peppers (this helps hold the sandwich together).
• Top each sandwich with remaining slices bread.
• Spray frying pan with Olive Oil spray (or other cooking spray).
• Fry each sandwich on medium until they are golden brown.
• Pop the sandwiches in the microwave for about 20-25 seconds to melt the cheese.
• Enjoy! These are so yummy!