Tangy Chicken Sandwich

This started as a quick late night craving for something sweet and spicy.  Then it turned into a full meal.  I tweak it a bit every time I make it, but this is the basic recipe.  This version is pretty mild you can add another tbsp. of hot sauce to bump it up a notch.  Tip: chicken is easier to thinly slice if it's partially frozen.

Equipment:
Electric Food Slicer(Optional)

Ingredients:
4 hoagie rolls or 6 hot-dog buns
2 boneless, skinless chicken breasts, thinly sliced
1/2 onion, thinly sliced
1 red bell pepper, cut into strips
Mozzarella cheese, sliced
1/4 cup hot water
3 tbsp. honey
2 tbsp. Sriracha sauce (or other chili/hot sauce)
Pepperoncini
Ranch dressing

Directions:

1. Mix the water, honey, and Sriracha.
2. Add the chicken and sauce mix to a pan and cook for a couple minutes on medium-high heat.
3. Add the onion and bell pepper.  Cover and simmer on medium-low heat for 10 minutes, stirring occasionally.
4. Uncover and continue simmering for a couple minutes until most remaining liquid cooks off.
5. Remove from heat, top with cheese, and cover, allowing cheese to melt.
6. Fill rolls/buns and top with pepperoncini and Ranch.