Enjoy the tastes of Asia with this crispy flatbread that is unique and delicious.
Dairy Free
1 pkg. Flatbread
1 chicken breast
1 Tbsp. sesame oil
1/4 cup shredded carrots
1/2 red pepper, diced
2 scallions, chopped
1/8 cup cilantro and/or 2 Tbsp. mint
Peanut Sauce:
1/2cup peanut butter
1 1/2 tsp. minced ginger
2 Tbsp. rice wine vinegar
2 tsp. garlic chili sauce
3 Tbsp. low sodium soy sauce
1 Tbsp. sesame oil
3 Tbsp. water
1 Tbsp. agave syrup or honey
1 tsp. minced garlic
STEPS
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Preheat oven to 425°F.
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Mix all the ingredients together for the peanut sauce.
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Cut chicken into small pieces. Use 1 Tbsp. sesame oil to sauté chicken over medium high heat until no longer pink.
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Unroll refrigerated Flatbread, cut into 4 strips and spread peanut sauce on each dough strip. Top with chicken and red peppers.
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Bake until edges are golden brown, about 12-15 minutes. Once out of the oven, top with scallions, shredded carrots, fresh mint, and/or cilantro.
Review Thai Chicken Flatbread.