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–+ servings

Thai Chicken Flatbread

Susie Thompson
My grandchildren love pizza. I love Thai food. One weekend when they came over and we wanted to do something fun for dinner, we made both at the same time. A peanut sauce made from peanut butter, coconut milk, red curry paste, soy sauce, lime juice, and honey on a crispy flatbread, topped with mozzarella, cooked chicken, shredded carrots, spring onions, and bean sprouts. I kept the spice gentle because they are fifteen, thirteen, and ten, and the point was a dinner everyone would love together. It was a hit from the very first bite. Make this on a weekend when you want something fun and satisfying that comes together quickly and disappears even faster. Let everyone help with the toppings. That is the whole point of this one.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Appetizer, Curry, Family meal, Main Course
Cuisine Thai/American
Servings 2
Calories 450 kcal

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 Sauce
    Mix 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

The peanut sauce needs to be spreadable, not pourable. Add the warm water a teaspoon at a time until it moves easily across the flatbread without running off the edges. You will know it is right when it stays exactly where you put it.
Spread it all the way to the edges. The edges are where the flatbread crisps and where the sauce caramelizes slightly in the heat. Those are the best bites on the whole thing. Do not leave them without sauce.
The bean sprouts go on after baking. The moment the flatbread comes out of the oven, scatter them over the top. They stay cool and crisp against the warm cheese and that contrast is exactly what this flatbread needs to feel complete.
Rotisserie chicken is your best friend here. Pick one up on the way home, shred it, and dinner is thirty minutes from your door. Any fully cooked chicken works. Use what you have. This is not a dish that requires fuss.

Nutrition

Serving: 2gCalories: 450kcalCarbohydrates: 38gProtein: 28gFat: 22gSaturated Fat: 6gCholesterol: 70mgSodium: 850mgFiber: 4gSugar: 6g
Keyword Flat Bread, Thai Fusion
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