THAI CHICKEN FLATBREAD PIZZA

iklan 336x280 atas

336x280 tengah

300x600

THAI CHICKEN FLATBREAD PIZZA

Ingredients

• 2 naan flatbreads
• 2 chicken breasts chopped into bite size pieces
• 1 teaspoon olive oil/coconut oil

Peanut Sauce

• 1 tablespoons reduced sodium soy sauce
• 2 tablespoons water
• 1 tablespoon lime juice
• 1 teaspoon fish sauce may sub. soy sauce
• 2 tablespoons brown sugar
• 1/2 teaspoon Sriracha/Asian hot chili sauce optional
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dry basil
• 1/4 teaspoon ground ginger
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1/2 cup peanut butter I like crunchy

Toppings

• 2 cups shredded mozzarella cheese
• 1/8 red onion thinly sliced
• 1/2 cup white bean sprouts
• 1/3 cup matchstick carrots
• roasted peanuts chopped
• cilantro chopped

Coconut Crema (optional)

• 1/2 of a 5.3 oz coconut yogurt
• 1 1/2 tablespoons mayonnaise
• 1/2 teaspoons honey
• 1/2 teaspoon lime juice

Instructions

1. Coconut Crema: Whisk all the ingredients together in a medium bowl until smooth. Store in the refrigerator.
2. Preheat oven to 400 degrees F and line a baking sheet with foil (for easy cleanup). Set aside.
3. Whisk all the Peanut Sauce ingredients together in a medium bowl EXCEPT for the peanut butter. Set aside.
4. Heat oil over high heat in a large nonstick skillet. Add chicken and saute just until no longer pink (does not need to be cooked through). Add prepared Peanut Sauce (except for peanut butter) and simmer with chicken for two minutes. Stir in peanut butter until smooth and completely combined.
5. Evenly divide Chicken Peanut Sauce between flatbread and spread almost to edges. Evenly divide and layer cheese, red onions, carrots, and sprouts on each of the flatbreads.
6. Bake for 10 minutes then broil until cheese is golden. Garnish with crushed peanuts, cilantro and Coconut Crema.

This article and recipe adapted from this site

336x280