Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
Heat oil in a large skillet over medium-high. Season chicken tenderloins with salt and pepper, sear chicken on both sides for 2-3 minutes per side, remove from skillet and set aside.
Add onions to the skillet and cook for 3-5 minutes. Pour the whiskey into the skillet, scraping sides with a spoon. Stir in peaches, preserves and stock, heat for 10-15 minutes or until reduced by half. Combine the starch and water in a small bowl and whisk into peach sauce until thickened. Remove from heat and pour into a blender, puree until smooth. Pour the sauce back into the skillet and add the seared chicken. Cover and cook for 10 minutes or until internal temperature reaches 170°F.
Combine the coleslaw with the dressing in a small bowl. To assemble the sandwiches: divide the chicken and slaw between the toasted hoagie roll and enjoy.