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A flatbread topped with chicken, cheese, peanut sauce and cilantro

Thai Peanut Chicken Flatbread


  • 1 store bough flatbreads – I use store bought Nann
  • 2 chicken breasts, diced
  • 2 small red peppers, sliced
  • 2 small yellow peppers, sliced
  • 1/4 cup shredded mozzarella cheese
  • 1/4 cup canned bean sprouts rinsed in water and dried
  • 1/4 cup crushed dry roasted/salted peanuts
  • Cilantro

For the chicken marinade and sauce

  • 4 TBS peanut butter – you can use creamy or crunchy
  • 2 TBS hot water
  • 2 TBS low sodium soy sauce (we only use the low sodium type)
  • 2 teaspoon fish sauce (optional)
  • 3 TBS red pepper flakes (we like it spicy, you can cut down on the amount to make it less spicy)
  • 4 TBS rice wine vinegar


To marinate the chicken:

  1. Whisk together the peanut butter and hot water.
  2. Add the soy sauce, fish sauce red pepper flakes and vinegar.
  3. Whisk until fully mixed.
  4. Place chicken and 1/2 the marinade/sauce in a zip top bag and marinade chicken for 1 – 4 hours in the refrigerator.
  5. When chicken has marinated, cook it in a stove top skillet for 7-10 minutes (or until it is fully cooked) on medium heat.

To assemble the flatbread:

  1. Preheat oven to 350 degrees.
  2. Spread the remaining marinate/sauce on the flatbread.
  3. Add chicken and veggies.
  4. Top with cheese.
  5. Cook for 15-20 minutes or until the flatbread starts to crisp and the cheese is melted.
  6. Garnish with fresh cilantro and crushed peanuts.
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Easy
  • Cuisine: Thai