Naan Thai Chicken Flatbread

Name: Naan Thai Chicken Flatbread
Prep time: 15 min
Total time: 25 min
Yield: 25
Cuisine: Asian
Ingredients: 1 tablespoon vegetable oil; 1/8 teaspoon kosher salt; 1/8 teaspoon freshly cracked black pepper; 1 pound boneless skinless chicken breast cutlets; 3/4 cup P.F. Chang's® Home Menu Sesame Sauce; 1-1/2 tablespoons Sriracha sauce; 4 plain naan flatbread (10 inch oval); 1/2 cup thinly sliced rings of red onion; 1/2 cup thinly sliced red bell pepper; 1/2 cup matchstick carrots; 1/2 cup shredded mozzarella cheese; 1/4 cup chopped fresh cilantro; 1/4 cup chopped fresh Thai basil; 1/4 cup crushed dry roasted peanuts

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Chicken, fresh vegetables and PF Chang’s® Home Menu Sesame Sauce top naan bread for quick and delicious individual pizzas

15min. Prep Time

25min. Total Time

8 Servings

Ingredients

Directions

1 tablespoon vegetable oil
1/8 teaspoon kosher salt
1/8 teaspoon freshly cracked black pepper
1 pound boneless skinless chicken breast cutlets
3/4 cup P.F. Chang's® Home Menu Sesame Sauce
1-1/2 tablespoons Sriracha sauce
4 plain naan flatbread (10 inch oval)
1/2 cup thinly sliced rings of red onion
1/2 cup thinly sliced red bell pepper
1/2 cup matchstick carrots
1/2 cup shredded mozzarella cheese
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh Thai basil
1/4 cup crushed dry roasted peanuts

Nutrition

Complete Nutrition Info

Preheat oven to 400°F. Heat oil in large nonstick skillet over medium-high heat. Sprinkle chicken evenly with salt and pepper and add to skillet. Cook about 3 to 4 minutes on each side until chicken is browned and cooked through. Stir together sesame sauce and Sriracha in small bowl.
Remove chicken from skillet and cut into thin slices. Toss sliced chicken with 1/4-cup of the sauce mixture and set aside.
Brush 1 tablespoon of sauce mixture evenly onto each flatbread. Top each with chicken, red onion, red bell pepper, carrots and cheese, evenly divided.
Cook on a baking sheet 10 to 12 minutes, until cheese is melted. Drizzle 1 tablespoon of sauce mixture over each flatbread. Sprinkle with cilantro, Thai basil and crushed peanuts and serve.