Thai Peanut Chicken Flatbread

Transform everyday naan bread into a spicy savory treat. And better yet, it’s made with rotisserie chicken for quick preparation.

Why We Love This Recipe

This recipe is a fun mashup of pizza and Thai flavors – the best of both worlds. It’s made with naan bread, rotisserie chicken, veggies, cheese, and my delicious Thai Peanut Sauce.

Ingredients

• 2 store-bought slices of naan bread
• 2 cups rotisserie chicken
• 2 tbsp extra virgin olive oil
• 1 red or yellow bell pepper
• 1/3 cup Thai Peanut Sauce
• ½ cup bean sprouts
• 1 cup mozzarella cheese
• 1/3 crushed salted dry roasted peanuts
• Cilantro leaves

Thai Peanut Sauce Ingredients

• ¼ cup creamy peanut butter
• 3 tbsp rice wine vinegar
• 2 tbsp low sodium soy sauce
• 1 tbsp honey
• 1 teaspoon fish sauce
• 1 teaspoon sesame oil
• ½ teaspoon red pepper flakes

1. Place all the ingredients into a bowl and gently whisk.
2. As the peanut butter begins to combine with the other ingredients, whisk vigorously until smooth and creamy.

Let’s Make Thai Peanut Chicken Flatbread

1. Preheat oven to 350°.
2. Brush both sides of the naan bread with extra virgin olive oil.
3. Bake for 10 minutes.
4. While the naan is baking, roughly chop the chicken and bean sprouts and slice the bell pepper.
5. Remove from oven and smear peanut sauce on top of the naan.
6. Add chicken, bell pepper, and bean sprouts, and bake for another 10 minutes.
7. Remove from oven and top with mozzarella cheese; return it to the oven for 5-7 minutes or until the cheese melts.
8. Drizzle with extra Thai Peanut Sauce, cilantro leaves, and crushed peanuts to garnish.
9. Slice and serve.

Krazy Kitchen Mom Tips

• I buy naan bread in bulk when it’s on sale. I store it in a zip-top bag in the freeze. To thaw, separate the pieces, and set them on a cooling rack on the counter for 1 hour.
• Add more vegetables: shredded carrots, small diced broccoli, and red onion slices all work well.
• As a shortcut, use store-bought peanut sauce.