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Thai Chicken Flatbread Recipe

A quick and flavorful Thai-inspired chicken flatbread with peanut sauce, crunchy vegetables, and a tangy coconut crema.
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Prep Time 12 minutes
Cook Time 13 minutes
Total Time 25 minutes
Servings 2 servings

Equipment

  • Baking Sheet
  • foil or nonstick mat
  • large nonstick skillet
  • Mixing Bowls
  • Whisk
  • Spatula or spoon

Ingredients
  

  • 2 naan flatbread pizzas
  • 2 chicken breasts chopped into bite-size pieces
  • 1 teaspoon olive oil or coconut oil
  • 1 tablespoon reduced-sodium soy sauce
  • 2 tablespoons water
  • 2 tablespoons brown sugar
  • 1 tablespoon lime juice
  • 1 teaspoon fish sauce may substitute soy sauce
  • 1/2 teaspoon Sriracha or Asian hot chili sauce optional
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup peanut butter I like crunchy
  • 1/8 red onion thinly sliced
  • 2 cups shredded mozzarella cheese
  • 1/2 cup white bean sprouts
  • 1/3 cup matchstick carrots
  • 1/2 5.3 oz container coconut yogurt
  • 1 1/2 tablespoons mayonnaise
  • 1/2 teaspoon honey
  • 1/2 teaspoon lime juice
  • chopped cilantro for garnish
  • chopped peanuts for garnish

Instructions
 

  • Make the coconut crema: whisk together the coconut yogurt, 1 1/2 tablespoons mayonnaise, 1/2 teaspoon honey, and 1/2 teaspoon lime juice until smooth; refrigerate until serving.
  • Preheat the oven to 400°F (200°C) and line a baking sheet with foil or a nonstick mat.
  • Whisk the peanut sauce base: in a medium bowl combine 1 tablespoon reduced-sodium soy sauce, 2 tablespoons water, 2 tablespoons brown sugar, 1 tablespoon lime juice, 1 teaspoon fish sauce, 1/2 teaspoon Sriracha (if using), garlic powder, dried basil, ground ginger, salt, and pepper; set aside.
  • Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the chopped chicken and sauté until no longer pink on the outside, about 3–5 minutes.
  • Add the prepared peanut sauce (from the bowl) to the skillet and simmer with the chicken for about 2 minutes, then stir in 1/2 cup peanut butter until the sauce is smooth and the chicken is evenly coated.
  • Assemble the flatbreads: divide the chicken-peanut mixture evenly between the 2 naan, spreading it almost to the edges; top each with shredded mozzarella, thinly sliced red onion, matchstick carrots, and bean sprouts.
  • Bake on the prepared sheet for 10 minutes, then broil briefly if desired until the cheese is golden and bubbly.
  • Garnish each flatbread with chopped peanuts, chopped cilantro, and dollops or a drizzle of the chilled coconut crema; slice and serve.

Notes

  • Make the coconut crema ahead and keep chilled.
  • Use crunchy peanut butter for texture if desired.
  • Fish sauce can be replaced with equal soy sauce.
  • Broil briefly to brown the cheese, watching closely.