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Food, fast: Asian Chicken Flatbread


I love the Stonefire naan, pita and pizza crusts. If you have bottled peanut sauce and leftover cooked chicken, this flatbread comes together in minutes.

1 8.8-ounce package Stonefire Naan Bread (contains 2 breads)

Peanut Sauce:

2 tablespoons creamy peanut butter

1 tablespoon Hoisin sauce

1/8 teaspoon crushed red pepper flakes

1 ½ teaspoons brown sugar

1 tablespoon water

1 ½ teaspoons sesame oil

1 ½ teaspoons soy sauce

1 teaspoon minced fresh ginger

1 cup cooked chicken, chopped

½ cup shredded mozzarella cheese

2 tablespoons chopped red onion

¼ cup chopped dry roasted peanuts

1 green onion, thinly sliced

2 tablespoons chopped fresh cilantro

Heat oven to 450°.

Combine peanut sauce ingredients.

Place flatbreads on a large baking sheet. Spread with peanut sauce.

Divide chicken, cheese, onion and peanuts between the two breads.

Bake 7-8 minutes or until cheese is melted and bread is golden brown.

Garnish with green onions and cilantro.

Slice each flatbread into 3 pieces.