This Thai Peanut Chicken Flatbread is the perfect snack!
FOR MARINADE AND SAUCE:
4 tablespoons peanut butter (creamy or crunchy)
2 tablespoons hot water
2 tablespoons low sodium soy sauce
2 teaspoons fish sauce
3 tablespoons red pepper flakes
4 tablespoons rice wine vinegar
2 boneless skinless chicken breasts (diced)
2 tablespoons olive oil
1 store-bought flatbread (or Naan)
2 small red bell peppers (stemmed, seeds removed, sliced)
2 small yellow bell peppers (stemmed, seeds removed, sliced)
1/4 cup canned bean sprouts (rinsed in water and dried)
1/4 cup mozzarella cheese (shredded)
1/4 cup cilantro (to garnish)
1/4 cup dry roasted and salted peanuts (crushed, to garnish)
To Marinate the Chicken: Whisk together the peanut butter and hot water. Add the soy sauce, fish sauce, red pepper flakes and vinegar. Whisk until fully mixed. Place the chicken and half of the marinade/sauce in a zip top bag and marinate the chicken for 1 – 4 hours in the refrigerator.
Preheat a large saute pan over medium heat and add 2 tablespoons olive oil. Remove the chicken from the marinade, discarding the zip top bag. Place chicken in the saute pan and cook until golden on both sides, cooked through and a meat thermometer reads 165ºF, about 10-15 minutes, flipping halfway through. Season with salt and pepper. Remove from the pan, allow to cool for 5 minutes then dice into 1/2-inch pieces. Set aside for the flatbread.
To Assemble the Flatbread: Preheat oven to 350ºF.
Place the flatbreads on a baking sheet. Spread the remaining half of the marinade/sauce on the flatbread. Add the chicken, bell peppers and bean sprouts. Top with cheese.
Cook for 15-20 minutes or until the flatbread starts to crisp and the cheese is melted.
Garnish with fresh cilantro and crushed peanuts.
Tip: Try using your favorite nut butter in this dish.