baking · Chicken · entree · Thai

Thai Peanut Chicken Flatbread

My first experience with Thai food wasn’t that long ago. I’m a relative newbie when it comes to Thai cuisine. There was a Thai restaurant in my hometown, but it was vastly different than the Thai food I’ve had since then. I’m thinking that place just called itself Thai, but was more like a dumbed-down American version complete with normal dishes you’d find on a Chinese buffet.

The first real taste of Thai I had was in 2012, in Abilene, Texas. There was this tiny restaurant run by a woman (I think it may have been called Ann’s Thai?) that made my tastebuds sing. I would always order shrimp pad Thai & a red curry with chicken so I could have two meals for two (sometime 3 or 4!) days at once.

I miss that place. It was true, authentic, delicious Thai. It hit all of those flavor profiles that a good Thai food will hit: sweet, savory, spicy, and sour.

I’ve been to quite a few good Thai restaurants here in Oklahoma City since then. One has since closed down, the other three are still operational. When I’m feeling down, or exhausted after a long day at work, Thai takeout is the ultimate pick-me-up. I obsess over a good shrimp pad Thai.

Feeling on a Thai-vibe, I set out to make my own spin. Peanuts and cilantro and lime play a heavy hand in most Thai dishes, and this one is no different.

In a strange mix of two cultures, I used naan for my flatbread. None of the flatbreads looked good at the grocery store, but some whole wheat naan was calling my name.

For the chicken base, I used a similar recipe to my Thai Chicken Lettuce Wraps, minus the mayonnaise. A simple saute and then shred, and you mix it up with some peanut butter, lime juice, vinegar and sweet chili sauce. It worked marveously with this flatbread, and didn’t bog down the naan at all.

You can top yours with whatever you want, but I went simple: carrot, orange pepper, cilantro and green onion. I forgot to put some crushed peanuts on mine for this post, but they would be super delicious as a topping as well. A dash of shredded mozzarella cheese just to hold it all together and you’ve got yourself one Thai-inspired lunch.

Thai Peanut Chicken Flatbread

  • Servings: 4
  • Difficulty: Easy
  • Print

A peanuty-chicken in a sweet chili Thai sauce on top of baked flatbread with cheese, cilantro, carrots and bell pepper.

Ingredients

  • 1 lb. chicken breast
  • 2 TBS. olive oil
  • salt & pepper
  • 2 tsp. garlic powder
  • 1/4 cup shredded carrots
  • 1/4 cup sliced green onions, tops reserved
  • 1 orange bell pepper, diced
  • 1/4 cup rice wine vinegar
  • Juice of 1 lime
  • 2 TBS. creamy peanut butter
  • 1 TBS. soy sauce
  • 2 tsp. ground ginger
  • 1 tsp. sesame oil
  • 2 tsp. sweet chili sauce
  • 1-1 1/2 cups shredded mozzarella
  • Cilantro and chopped peanuts, for garish
  • 4 slices naan or flatbread

Directions

  1. Preheat oven to 400 degrees. In a large skillet, heat olive oil over medium heat. Season chicken with salt, pepper and garlic powder. Cook, about 4 minutes per side, until chicken is no longer pink and is cooked through. Transfer to a stand mixer with a paddle attachment (or use two forks) and shred chicken.
  2. In a large bowl, whisk together vinegar, lime juice, peanut butter, soy sauce, gingerm sesane oil and sweet chili sauce. Add chicken, carrots, pepper, and green onion and toss to coat.
  3. Spray backs of naan or flatbread with cooking spray and set on a rimmed baking sheet. Spoon 1/4-1/2 a cup over each flatbread. Top with some mozzarella cheese.
  4. Bake for 8-10 minutes or until cheese is melty and edges are crisp. Remove from oven and let cool slightly. Top with cilantro, green onion tops, and crushed peanuts.

Step-By-Step Instructions

Preheat oven to 400 degrees. In a large skillet, heat olive oil over medium heat. Season chicken with salt, pepper and garlic powder. Cook, about 4 minutes per side, until chicken is no longer pink and is cooked through. Transfer to a stand mixer with a paddle attachment (or use two forks) and shred chicken.

In a large bowl, whisk together vinegar, lime juice, peanut butter, soy sauce, gingerm sesane oil and sweet chili sauce. Add chicken, carrots, pepper, and green onion and toss to coat. Spray backs of naan or flatbread with cooking spray and set on a rimmed baking sheet.

Spoon 1/4-1/2 a cup over each flatbread.

Top with some mozzarella cheese. Bake for 8-10 minutes or until cheese is melty and edges are crisp. Remove from oven and let cool slightly. Top with cilantro, green onion tops, and crushed peanuts.

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