Preparation:
Rinse chicken; pat dry with paper towels. Cut chicken into 1/2-inch pieces. In a large bowl combine half of the green onion, the minced garlic, vinegar, soy sauce, 1 tablespoon oil, and the red and black peppers. Add the chicken pieces and stir to coat. Let stand 30 minutes at room temperature. Drain, reserving marinade.
Heat remaining oil in a large skillet; add chicken pieces. Cook and stir about 3 minutes or until no longer pink. Stir cornstarch into reserved marinade. Add to skillet. Cook and stir until thickened and bubbly. Spoon evenly atop bread shell. Sprinkle with cheeses. Bake, uncovered, in a 400 degree oven for 12 minutes. Top with remaining green onions and nuts. Return to oven for 2 minutes more. |
