What Is Thai Chicken Flatbread?
Thai chicken flatbread is a crispy flatbread spread with a savory peanut sauce, topped with melted mozzarella, cooked chicken, shredded carrots, spring onions, and bean sprouts. It is my personal recipe, created for my grandchildren on a weekend pizza night when we wanted something fun and different. It was a hit the first time and it has been a hit every time since.
Note From Susie
Sawasdee Kha, and Hello.
This one came from a weekend with my grandchildren and I could not be happier that it did.
They love pizza. I love Thai food. And one evening when they came over for the weekend and we wanted to do something fun for dinner, I thought, why not both? So, we made it together, combining the things they love with the flavors that have always been mine. Peanut sauce instead of tomato. Mozzarella because mozzarella belongs on everything. Chicken, carrots, spring onions, bean sprouts, all the freshness of a Thai dish sitting on top of a crispy flatbread.
I kept the spice gentle because my grandchildren are fifteen, thirteen, and ten, and the point was dinner that everyone would enjoy together. And they did. Every single one of them. It was a hit the first time we made it and it has been a hit every weekend since.
This is the recipe that started as a fun idea on a Friday night and turned into something we all look forward to. Make it with the people you love. Let everyone help with the toppings. That is the whole point of this one.
What’s In This Page
“They love pizza. I love Thai food.”
— Her Hands His EyesWHAT IS THAI CHICKEN FLATBREAD?
Thai chicken flatbread is a fusion dish that does exactly what the best fusion food does: it takes two things that are already good and makes something better than either one alone. A crispy flatbread becomes the canvas for flavors that have nothing to do with traditional pizza and everything to do with the Thai kitchen. Peanut sauce in place of tomato sauce, rich and savory and slightly sweet. Mozzarella because melted cheese belongs on a flatbread regardless of what cuisine is inspiring it. Cooked chicken, shredded carrots, spring onions, and bean sprouts bringing the freshness and the crunch and the color that make this flatbread look as good as it tastes.
The peanut sauce is the heart of the dish. Peanut butter, coconut milk, red curry paste, soy sauce, rice vinegar, lime juice, honey, sesame oil, fresh ginger, garlic, sriracha, and warm water, whisked together into something that is savory and slightly sweet and completely at home on a flatbread. The sauce goes on first, the toppings follow, the cheese goes over everything, and the oven does the rest.
This recipe was created for a specific Friday night with specific grandchildren who love pizza and a grandmother who loves Thai food. It is approachable enough for a weeknight dinner, fun enough for a weekend with kids, and good enough that adults will want seconds too.
It was a hit the first time. It has been a hit every time since.
WHAT YOU’LL NEED
Flatbread, one large. Naan is the best choice. It crisps beautifully at the edges while staying soft and chewy in the center. Store-bought flatbread and pita bread work well too.
Cooked chicken breast, one cup, sliced. Rotisserie chicken from the store is your best friend here. Shred it, add it, done.
Shredded mozzarella cheese, half a cup. Fresh mozzarella torn into pieces melts more readily and is wonderful if you have it on hand.
Shredded carrots, a quarter cup, optional. Cilantro, two tablespoons, chopped. Green onions, two tablespoons, chopped. Bean sprouts, one cup.
Soy sauce, one tablespoon. Olive oil, one tablespoon.
For the peanut sauce: peanut butter, half a cup. Red curry paste, two tablespoons. Soy sauce or tamari, three tablespoons. Rice vinegar, two tablespoons. Lime juice, one tablespoon. Honey or sugar, two tablespoons. Sesame oil, one tablespoon. Fresh ginger, one tablespoon, grated. Garlic, one to two cloves, minced. Sriracha or red chili flakes, half a teaspoon, adjusted to taste. Warm water, a quarter cup, more for desired consistency. Coconut milk, one cup, more if needed.
VISUAL WALK THROUGH
Step 1. Prepare the marinated chicken and preheat the oven.
Combine sliced chicken breasts with soy sauce, garlic powder, onion powder, and black pepper in a mixing bowl. Allow the chicken to marinate for at least ten minutes. Preheat your oven to 400 degrees Fahrenheit. Use a pastry brush to lightly coat the flatbread with olive oil.
Step 2. Make the peanut sauce.
In a small saucepan, combine the peanut butter, red curry paste, soy sauce, rice vinegar, lime juice, honey, and sesame oil. Add the grated ginger, minced garlic, and sriracha. Stir well to blend. Slowly add warm water a tablespoon at a time until the sauce reaches your desired consistency. Taste and adjust.
★ Step 3. Assemble the Thai fusion chicken flatbread. This is What Makes the Difference.
Spread the peanut sauce over the prepared flatbread, creating a flavorful base. Layer the marinated chicken evenly on the sauce, with a generous sprinkling of shredded mozzarella cheese, carrots, onions. Spread the toppings evenly so every slice of the finished flatbread has a bit of everything. Do not pile them in the center.
Step 4. Bake until golden and crispy.
Place the assembled flatbread on a baking sheet and bake in the oven for approximately ten to twelve minutes. Bake until the edges of the flatbread turn golden brown and crispy, ensuring all ingredients are thoroughly heated and melded together.
Step 5. Garnish and serve hot.
Once baked, remove the flatbread from the oven and immediately sprinkle with bean sprouts, freshly chopped cilantro and green onions. Slice the flatbread into portions and serve hot.
Thai Chicken Flatbread
Ingredients
- 1 large flatbread
- 1 cup cooked chicken breast (sliced)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp black pepper
- 1/2 cup shredded mozzarella cheese
- 1/4 cup shredded carrots (optional)
- 2 tablespoons chopped cilantro
- 2 tablespoons chopped green onions
- 1/4 cup Thai peanut sauce *see recipe below
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1 cup Bean sprouts
- 1/2 cup peanut butter smooth or crunchy
- 2 tablespoons red curry paste
- 3 tablespoons soy sauce or tamari for gluten-free
- 2 tablespoons rice vinegar
- 1 tablespoon lime juice about 1 lime
- 2 tablespoons honey or sugar or maple syrup for a vegan version
- 1 tablespoon sesame oil
- 1 tablespoon grated ginger fresh
- 1-2 garlic cloves minced
- 1/2 teaspoon sriracha or red chili flakes adjust to taste
- 1/4 cup warm water more for desired consistency
- 1 cup coconut milk ( more if needed)
Instructions
- Prepare the Marinated Chicken: Combine sliced chicken breasts with soy sauce garlic powder, onion powder, and black pepper in a mixing bowl. Allow the chicken to marinate for at least 10 minutes.
- Preheat and Prepare the Flatbread: Preheat your oven to 400°F (200°C) to ensure optimal baking temperature. Use a pastry brush to lightly coat the flatbread with olive oil, evenly distributing it across the surface. Preheating the baking sheet first gives the flatbread a crispier bottom.
- Assemble the Thai Fusion Chicken Flatbread: Spread the sauce over the prepared flatbread, creating a flavorful base. Layer the marinated chicken evenly on the sauce, with a generous sprinkling of shredded mozzarella cheese, carrots, onions.
- Bake Until Golden and Crispy: Place the assembled flatbread on a baking sheet and bake in the oven for approximately 10-12 minutes. Bake until the edges of the flatbread turn golden brown and crispy.
- Garnish and Serve Hot:Once baked, remove the flatbread from the oven and immediately sprinkle with bean sprouts, freshly chopped cilantro and green onions.
- *Make the Peanut SauceMix the Peanut Butter Base: In a small sauce pan, combine the peanut butter, red curry paste, soy sauce, rice vinegar, lime juice, honey, and sesame oil. Stir well to combine.Add the Flavorings: Add the grated ginger, minced garlic, and sriracha (or red chili flakes) to the mixture. Stir well.Adjust Consistency: Slowly add warm water, a tablespoon at a time, until the sauce reaches your desired consistency. You can keep it thicker for dipping or make it thinner for drizzling.Taste and Adjust: Taste the sauce and adjust the seasoning.
Video
Notes
Nutrition
LET’S GET THIS RIGHT
Why is my Thai chicken flatbread soggy in the middle?
The peanut sauce was too thin, too much sauce was used, or the oven temperature was not high enough. A thin sauce releases moisture during baking and softens the flatbread before the heat can crisp it. Use the sauce at a spreadable consistency and apply a moderate, even layer. Bake at 400 degrees Fahrenheit to ensure the flatbread crisps properly.
Why is my mozzarella not melting properly?
The oven temperature was too low or the cheese was cold from the refrigerator. Pre-shredded mozzarella from a bag contains anti-caking agents that can slow melting. Fresh mozzarella torn into pieces melts more readily. Let the cheese come to room temperature for fifteen minutes before using and ensure the oven is fully preheated before the flatbread goes in.
Can I make Thai chicken flatbread ahead of time?
You can assemble the flatbread up to an hour ahead, cover, and refrigerate, then bake when ready. Add the bean sprouts and fresh cilantro after baking rather than during assembly. The peanut sauce can be made up to three days ahead and refrigerated. Bring it to room temperature and stir well before spreading.
Can I add more heat to Thai chicken flatbread for adults?
Yes. Add sliced fresh Thai chilies or extra sriracha to the adult portions after baking. A drizzle over the finished flatbread works well. The base recipe is kept gentle for younger eaters, and adding heat to individual portions is the right approach when cooking for a mixed group of adults and children.
What flatbread works best for this recipe?
Naan is the best base because its slight chewiness and its ability to crisp at the edges while staying soft in the center produces the best texture. Store-bought flatbread and pita bread also work well. Avoid very thin flatbreads that will become completely crisp throughout, and avoid very thick ones that will not crisp in the time it takes the cheese to melt.
FLAVOR PROFILE
The smell comes first. The peanut sauce warming in the oven, the mozzarella beginning to melt and bubble, the edges of the flatbread turning golden. It is a warm, slightly sweet, deeply savory smell that manages to be both familiar and surprising at the same time. Pizza smell and Thai food smell, both at once.
On the plate the flatbread is golden at the edges, the cheese melted and slightly golden in spots, the chicken and vegetables visible through it. The shredded carrots are bright orange against the pale mozzarella. The spring onions are scattered through. The bean sprouts have settled into the cheese in a way that looks exactly right.
The first bite has the crispy edge of a well-made flatbread, then the melted mozzarella, then the peanut sauce underneath, warm and savory and slightly sweet, the lime in it present as brightness behind the peanut. Then the chicken, tender and absorbing the peanut sauce from below. The carrot adds sweetness. The spring onion adds a mild sharpness. The bean sprout adds crunch.
It is a complete bite. Everything doing something. My grandchildren understood this immediately, which is the best review a dish can get.
SUSIE’S KITCHEN NOTES
Making this with the grandchildren is the whole point of this recipe. Let the younger ones spread the peanut sauce. Let the older ones distribute the toppings. Put the cilantro and green onions in small bowls and let everyone garnish their own. The flatbread goes in the oven and ten minutes later dinner is ready and everyone had a hand in making it. That is a Friday night that everyone remembers.
The peanut sauce in this recipe is intentionally mild and slightly sweet to work for all ages. For an adult version with more complexity, add a teaspoon of fish sauce to the sauce mixture and a small amount of extra grated fresh ginger. These two additions deepen the sauce significantly without changing its character for the children at the table if their portions are assembled first.
Rotisserie chicken torn into small pieces is the fastest and easiest protein for this recipe. Season it with a small amount of soy sauce and a squeeze of lime before it goes on the flatbread if you want the chicken to carry more of the Thai flavor profile. Two minutes in a bowl with soy sauce and lime while the oven preheats is enough.
The leftover peanut sauce keeps in the refrigerator for up to five days and works as a dipping sauce for the Thai chicken satay, as a dressing for noodles, or as a dip for raw vegetables. Make a little extra and find ways to use it through the week. It will not go to waste.
PAIRING SUGGESTIONS
Thai chicken flatbread is a complete meal on its own, the kind of dinner that needs nothing alongside it except the people you made it with. For a fuller spread when serving a group, the Thai fusion coleslaw is the natural companion, its fresh nappa cabbage and mango providing a cool, bright contrast to the warm, cheesy flatbread. The sweet Thai chili sauce belongs on the table as a dipping sauce for the flatbread crust, the same way it belongs on the table for satay and wings. For the grandchildren who want to explore more Thai flavors after loving this flatbread, the mango sticky rice is the dessert that follows beautifully, sweet and coconut-fragrant after something savory and cheesy. And for a drink alongside a warm, satisfying flatbread dinner, the Thai iced tea is cold and sweet and always the right answer. This recipe started as a Friday night idea. It turned into something everyone looks forward to. Make it for the people you love and see what it becomes for you.
FAQ
What is Thai chicken flatbread?
Thai chicken flatbread is a fusion dish built on a crispy flatbread base spread with peanut sauce instead of tomato sauce, topped with shredded mozzarella, cooked chicken, shredded carrots, chopped spring onions, and bean sprouts, then baked until the cheese melts and the edges turn golden. It combines the structure of a flatbread pizza with the flavors of the Thai kitchen. It was created for a weekend pizza night with grandchildren and has been a hit at every table since.
How do you make Thai chicken flatbread step by step?
Marinate sliced chicken breast in soy sauce, garlic powder, onion powder, and black pepper for ten minutes. Preheat oven to 400 degrees Fahrenheit. Brush flatbread lightly with olive oil. Whisk together peanut butter, red curry paste, soy sauce, rice vinegar, lime juice, honey, sesame oil, ginger, garlic, sriracha, and warm water until smooth and spreadable. Spread sauce over flatbread. Layer marinated chicken, shredded mozzarella, shredded carrots, and chopped green onions and bean sprouts evenly over the flatbread. Bake ten to twelve minutes until edges are golden and cheese is melted and bubbling. Sprinkle with fresh cilantro and green onions and serve immediately.
What flatbread is best for Thai chicken flatbread?
Naan is the best base for Thai chicken flatbread. Its slight chewiness and its ability to crisp at the edges while staying soft in the center produces the ideal texture. Store-bought flatbread and pita bread also work well. Choose a base that is medium thickness with a sturdy structure that can hold the peanut sauce and toppings without becoming soggy.
What is the peanut sauce for Thai chicken flatbread made of?
The peanut sauce is made from smooth peanut butter, red curry paste, soy sauce, rice vinegar, lime juice, honey, sesame oil, fresh grated ginger, minced garlic, sriracha or red chili flakes, warm water, and coconut milk, whisked together until smooth and spreadable. It is savory, slightly sweet, and bright from the lime and rice vinegar. The red curry paste adds warmth and depth. It is intentionally mild to work for all ages.
Can I make Thai chicken flatbread ahead of time?
You can assemble the flatbread up to one hour ahead, cover, and refrigerate, then bake when ready. Add the bean sprouts and fresh cilantro after baking rather than during assembly if making ahead. The peanut sauce can be made up to three days ahead and refrigerated. Bring it to room temperature and stir well before spreading. The flatbread is best eaten immediately after baking while the cheese is still melted and the edges are still crisp.
Is Thai chicken flatbread spicy?
The base recipe is kept mild and gentle, suitable for children and those sensitive to heat. The red curry paste and sriracha in the peanut sauce provide a very gentle warmth that is pleasant rather than spicy. For adults who want more heat, sliced fresh Thai chilies or a drizzle of sriracha can be added to individual portions before or after baking. The mild base makes this recipe work for a mixed group of ages and heat preferences.
What chicken works best for Thai chicken flatbread?
Rotisserie chicken torn into small pieces is the fastest and most convenient option and works perfectly. Leftover grilled chicken, poached chicken thighs, or any fully cooked chicken shredded or diced into small pieces also works well. The chicken should be fully cooked before it goes on the flatbread. For more Thai flavor, marinate the chicken briefly in soy sauce, garlic powder, onion powder, and black pepper before adding it to the flatbread.
NEWSLETTER SIGN-UP
