In a bowl, rub the chicken pieces with Nando’s peri peri salt and keep aside for 15 minutes.
Heat oil in a nonstick pan and shallow fry the chicken pieces till cooked well. Remove and drain excess oil by placing on paper napkins
Cut the chicken pieces into long and thin strips.
Drain excess oil from the pan in which you cooked chicken leaving about 1-2 tbsps behind.
Add the bell peppers and sauté on high heat for 30 seconds. Season with salt and pepper.
Return the chicken pieces to the pan and sauté again for another minute. Remember not to overcook the bell peppers to retain freshness and crunch.
Slit the hot dog roll and fill the stuffing. Drizzle Tabasco for the extra hot punch or use any sauce of your liking.
Serve with a fresh leaf salad on the side.