Makes 6 sandwiches
Ingredients
6 boneless skinless Smart Chicken thighs, thinly sliced
2 tablespoons canola oil
1 tablespoon kosher salt
½ teaspoon fresh cracked black pepper
½ teaspoon chili powder
¼ teaspoon cayenne
1 teaspoon garlic powder
Canola oil
3 bell peppers (1 red, 1 yellow, 1 green), sliced into 1-inch pieces
8 ounces mushrooms, sliced
1 onion, sliced
10 slices provolone or Jack cheese
Hoagie buns, for serving
Directions
In a mixing bowl, combine the chicken, canola oil, salt, pepper, chili powder, and cayenne. Mix well and set aside to marinate for at least 20 minutes or up to an hour. Heat a very large cast iron skillet or sauté pan to high heat. Heat the canola oil and add the chicken; sauté for 3 minutes. Add the vegetables and continue to cook on high heat, stirring the vegetables periodically so they do not burn. Let everything cook down for about 8 to 10 minutes, until the chicken is cooked and the vegetables are soft. Reduce the heat to medium, cover with cheese, and let cook for about three more minutes, until cheese is soft and melted. With a serving spoon, transfer the filling to each hoagie and enjoy.