Thai Chicken Flatbread
Servings: 8
Ingredients
Coconut Yogurt Cream
- 5 oz coconut yogurt 150 g
- 3 tbsp mayonnaise 44 g
- 1 tsp honey 12 g
- 1 tsp lime juice 5 g
Chicken and Marinade
- 5 chicken breasts 1 kg
- 2 tbsp soy sauce 36 g
- 4 tbsp water 60 g
- 4 tbsp brown sugar 50 g
- 2 tbsp lime juice 30 g
- 2 tsp fish sauce 10 g
- 1 tsp hot chili sauce
- 1 tsp garlic powder
- 1 tsp basil
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1/2 tsp pepper
Cooking
- 1 tbsp canola oil 13 g
- 1 cup peanut butter 240 g
Final Preparation
- 8 naan flatbreads
- 1/4 red onion 60 g
- 4 cups mozzarella cheese 240 g
- 2 cups coleslaw
- 2/3 cup matchstick carrots 70 g
- 1 cup roasted peanuts 140 g
- 1 bunch Cilantro
Instructions
- 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.
- Cut the chicken into bite-sized pieces. Place in a glass container and pour the soy sauce mixture over the chicken. Mix well, and marinate in the fridge for 24 hours.
- Preheat oven to 400 °F.
- Shred the mozzarella, slice the red onions and cabbage thinly, grate the carrots into matchsticks, and chop the cilantro and peanuts.
- In oil over high heat, cook the chicken until it is no longer pink.
- Stir in peanut butter and cook until smooth.
- Spread sauce over flatbread. Add cheese, red onions, carrots, and coleslaw.
- Bake for 10 minutes. If desired, broil until cheese is golden.
- Garnish with peanuts, cilantro, and the chilled coconut yogurt cream.