• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
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Peanut Chicken Flatbreads with Peppers, Chiles, and Cilantro

The Thai Chicken Burgers I made last week were such a hit, that no one complained when there were leftovers. But I had quite a bit of peanut sauce left over, which inspired me to make this Thai Chicken Flatbread.
I used my favorite naan as the base, tossed some roasted chicken breasts in the peanut sauce, topped it with cilantro, bell peppers, scallions, and Thai bird chilies. When it comes out of the oven, top it with sweet chile sauce and enjoy!

Thai Peanut Chicken Flatbreads

Served 2.
Leftover Potential: We didn’t have any, as it was constructed primarily from leftovers, but this would re-heat like a normal pizza.
1 recipe Naan
2 chicken breasts, roasted, diced
1 bell pepper, thinly sliced
1 bunch scallions, thinly sliced
2 Thai bird chiles, thinly sliced
1/4 cup cilantro, roughly chopped
sweet chile sauce, as needed
lime, as needed

1. After the naan has rested, roll it out to about 1/8″ thick. Brush it lightly with melted butter or oil, and press into a sheet tray.
2. Toss the cooked chicken in the leftover peanut sauce. Spread generously over the base of the naan.
3. Top the chicken with the peppers, cilantro, and scallions. Bake the pizza in a 400 degree oven until the crust is crisp and the toppings are sizzling hot, about 10 minutes.
4. Let the flatbread cool slightly, then top with sweet chile sauce and serve with wedges of fresh lime.


One Response

  1. I think instead of trying out the recipes, you should just be my personal chef! LOL. I’ll let you know when I make it big.


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