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Thai Chicken Flatbread Recipe

This Thai Chicken Flatbread is a quick, flavorful fusion dish combining tender chicken, creamy peanut sauce, and fresh toppings on naan flatbread. Perfect for weeknights!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Fusion, Thai
Keyword: Chicken, Easy, Flatbread, Peanut Sauce, Quick
Servings: 4 servings

Ingredients

  • 2 naan flatbread pizzas
  • 2 pieces chicken breasts chopped into bite-size pieces
  • 1 teaspoon olive oil or coconut oil
  • 1 tablespoon reduced sodium soy sauce
  • 2 tablespoons water
  • 2 tablespoons brown sugar
  • 1 tablespoon lime juice
  • 1 teaspoon fish sauce may substitute with soy sauce
  • 0.5 teaspoon Sriracha or Asian hot chili sauce optional
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon dried basil
  • 0.5 teaspoon ground ginger
  • 0.5 teaspoon salt
  • 0.5 teaspoon pepper
  • 0.5 cup peanut butter crunchy preferred
  • 0.125 red onion thinly sliced
  • 2 cups shredded mozzarella cheese
  • 0.5 cup white bean sprouts
  • 0.33 cup matchstick carrots
  • 0.5 of 5.3 oz container coconut yogurt
  • 1.5 tablespoons mayonnaise
  • 0.5 teaspoon honey
  • 0.5 teaspoon lime juice
  • chopped cilantro for garnish
  • chopped peanuts for garnish

Instructions

  • In a mixing bowl, combine the chopped chicken breasts, olive oil, reduced sodium soy sauce, water, brown sugar, lime juice, fish sauce, Sriracha (if using), garlic powder, dried basil, ground ginger, salt, and pepper. Toss until the chicken is well coated. Marinate for at least 15 minutes.
  • Heat a skillet over medium-high heat. Add the marinated chicken mixture and sauté for 7-10 minutes, stirring occasionally, until cooked through and browned. Remove from heat and set aside.
  • In a separate mixing bowl, whisk together peanut butter, lime juice, and honey until smooth and creamy. Add a splash of water if needed to reach desired consistency.
  • Preheat oven to 400°F (200°C). On a baking sheet, lay out naan flatbreads. Spread peanut sauce over each flatbread, then top with cooked chicken and shredded mozzarella cheese evenly.
  • Bake flatbreads in the oven for 10-12 minutes or until cheese is bubbly and golden brown.
  • Remove from oven. Sprinkle with thinly sliced red onion, white bean sprouts, matchstick carrots, and drizzle with a mixture of coconut yogurt, mayonnaise, and lime juice. Garnish with chopped cilantro and chopped peanuts.

Equipment

  • Skillet
  • Spatula
  • Baking Sheet
  • Mixing Bowls
  • Measuring Cups and Spoons

Notes

  • For extra flavor, add fresh lime zest to the peanut sauce.
  • Marinate chicken longer (30-60 minutes) to intensify flavors.
  • Customize toppings with bell peppers, snap peas, or scallions for variety.
  • Watch flatbreads closely while baking to avoid over-browning.
  • Store leftovers in airtight container in refrigerator up to 3 days; reheat in oven for crispness.