Thai Chicken Flatbread
Ingredients
- 2 naan flatbreads
- 2 chicken breasts, chopped
- 1 tsp canola oil
- 1 tbsp soy sauce
- 2 tbsp water
- 2 tbsp brown sugar
- 1 tbsp lime juice
- 1 tsp fish sauce
- 1/2 tsp hot chili sauce
- 1/2 tsp garlic powder
- 1/2 tsp basil
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 cup peanut butter
- 1/8 red onion sliced thinly
- 2 cups mozzarella cheese shredded
- 1/2 cup bean sprouts
- 1/3 cup matchstick carrots
- Roasted peanuts chopped
- Cilantro chopped
- 2.5 oz coconut yogurt
- 1.5 tbsp mayonnaise
- 1/2 tsp honey
- 1/2 tsp lime juice
Instructions
- Preheat oven to 400 F.
- Whisk together the coconut yogurt, mayonnaise, honey, and lime juice, and chill.
- Mix together the soy sauce, water, brown sugar, lime juice, fish sauce, chili, and spices.
- In oil over high heat, cook chicken until no longer pink.
- Add sauce and simmer for 2 minutes.
- Stire in peanut butter and cook until smooth.
- Spread sauce over flatbread. Add cheese, red onions, carrots, and sprouts.
- Bake for 10 minutes. If desired, broil until cheese is golden.
- Garnish with peanuts, cilantro, and the chilled cocnut cream.