1 Rinse chicken; pat dry with paper towels. Cut chicken into 1/2-inch pieces. In a large mixing bowl combine half of the green onions, the minced garlic, vinegar, soy sauce, 1 tablespoon oil, the red pepper, and black pepper. Add the chicken pieces; stir to coat. Let stand at room temperature for 30 minutes. Drain, reserving liquid.
2 In a large skillet heat the 1 tablespoon oil; add chicken pieces. Cook and stir about 3 minutes or until chicken is no longer pink. Stir cornstarch into reserved liquid. Add to skillet. Cook and stir until thickened and bubbly.
3 Spoon evenly over bread shell on baking sheet. Sprinkle with Monterey Jack cheese and mozzarella cheese. Bake, uncovered, in a 400° oven for 12 minutes. Top with remaining green onions and the nuts. Return to oven for 2 minutes more.