1Cut the bread in half horizontally; hollow out, leaving a 1-inch thick shell.
2Heat the canola oil in a large skillet over medium-high heat. Sprinkle chicken with pepper. Saute 3 minutes on each side or until done. Let stand 10 minutes. Slice the chicken; toss with 1 teaspoon garlic.
3Combine the remaining 1 teaspoon garlic, soy sauce, sesame oil, and hoisin in a bowl; add chicken. Toss.
4Combine sugar and vinegar in a small saucepan; cook until the sugar dissolves. Add the carrots and radishes. Cool; drain, reserving 2 tablespoons vinegar mixture.
5Arrange the cucumber and lettuce on the bottom half of the bread; drizzle with the vinegar mixture. Top with the chicken, radish mixture, cilantro, Sriracha and bread top. Cut into 4 equal portions. Enjoy!
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