Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Thai Chicken Flatbread Pizza




Source of Recipe


therecipecritic.com


Recipe Introduction


This sounds much more complicated than it actually is. Do not take a shortcut on the chicken and try to use rotisserie. You’ll just get mushy chicken – voice of experience! I thought that 1/2 cup of peanut butter was too much. Start with half of that and taste. The coconut crema seems like too little. It is plenty!


Recipe Link: http://therecipecritic.com/2015/11/thai-chicken-flatbread-pizza/

List of 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
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

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

COCONUT CREMA:
1/2 of a 5.3 oz. coconut yogurt
1 1/2 tablespoons mayonnaise
1/2 teaspoons honey
1/2 teaspoon lime juice


Recipe



COCONUT CREMA:
Whisk all the ingredients together and place in a squeeze bottle. Store in the refrigerator.

Heat oven to 400F and line a baking sheet with parchment paper. Place naan on the paper.

PEANUT SAUCE:
Whisk all of the ingredients together EXCEPT peanut butter. Set aside.

CHICKEN:
Heat the oil over high heat in a large skillet. Add the chicken pieces and saute until just barely cooked (they will get completely done in the oven). Pour off any excess fat and add the peanut sauce (without the peanut butter). Simmer on medium-low for two minutes. Add the peanut butter and stir until the sauce is smooth.

ASSEMBLY:
Divide the chicken mixture between the two naans and spread almost to the edge. Top each with half the cheese, red onions, carrots and sprouts.

Bake for 10 minutes and then broil until cheese is golden (if needed). Top with the crushed peanuts and cilantro. Drizzle with the crema.

Serves 2-4.