For the Chicken:

3 chicken breasts sliced (1/2 lb each approximately). Season with salt and pepper,1/2 tsp of onion powder, 1/2 tsp of garlic powder, 1 tsp of paprika powder, 1/2 tsp of mixed dry herbs (rub in your hands to activate it, 1 tbsp of Worcestershire sauce. Mix and marinate for as little as 20 minutes.⁣⁣

For the Stir-Fry Veggies:

I’m using red peppers and green peppers. You can use whatever you have on hand to sauté’. I used mushrooms yesterday. They did release water which I don’t mind, but it does make for some sogginess.⁣

For the Caramelized Onion Sauce:

Caramelize 1/2 an onion by slicing them thin, put some butter and olive oil in a heavy bottom frying pan. Sprinkle some salt and sugar over them, and let them get golden over low heat. Once the onions are done, remove from the pan and let them cool. Add this to the rest of the sauce which includes 1/2 a cup of low fat Mayo, salt to taste, fresh cracked black pepper, 1 tbsp of any mustard. I use grainy. 1 tbsp of chili sauce (any) 1 tbsp of lemon juice, 1/2 tbsp of chili flakes and 1/2 tsp of garlic powder. Mix everything and set aside.⁣

In the same heavy bottomed pan, over high heat add some oil and fry the chicken. You want to lock in all its juices. Remove from pan once done. Now add in 2 cloves of chopped garlic and stir fry the veggies for 2-3 mins. Add the chicken back in, mix and turn off the flame.⁣

Toast the buns. I used hoagie buns. The reason you toast the bun is because its provide texture, and whatever sauce you put on doesn’t seep through. Once buns are toasted, spread the onion sauce over and set aside. Come back to the sandwich filling mixture put it over medium low flame, place provolone cheese over the mixture and place the lid over. Let the cheese completely melt. Once the cheese done, scoop the mixture up in the buns. Serve hot⁣