Wednesday, July 9, 2014
Thai Chicken Flatbread
It's been a good while since I've done a savory meat based recipe. Since I don't eat meat, it's always hard just making a meal for Lewis. Usually a buy a whole chicken (because it's significantly cheaper) and roast it, then make mini meals from the left overs throughout the week. This recipe is super easy and delicious, it's one of those 'clean out the fridge' dinners, I used onions, fresh herbs, and carrots but feel free to manipulate the ingredients depending on what you have around the house.
The sauce serves as both a marinade for the chicken AND a sauce for the pizza. It's both salty, tangy, and slightly sweet due to the honey and peanut butter and the flatbread serves as the perfect crispy crunchy vessel to hold these tasty ingredients.
Thai Chicken Flatbread
makes 2 flatbreads
for the flatbread dough...
3 cups all-purpose flour
1 teaspoon table salt
2/3 cup + 1 tablespoon water
1/4 cup olive oil
1.Mix the flour and salt, then in separate bowl whisk together the water, egg and 2 tablespoons of olive oil.
2.Stir together wet and dry ingredients then knead with your hands until the dough comes together (about 3-5min). Split the dough into two balls. Let the balls rest while the oven preheats to 400 degrees F.
3.Lightly grease two un-rimmed cookie sheets. Place the cookie sheets on a flat surface with a towel underneath so they don't slip. Place one ball of dough on each cookie sheet and roll the dough out as thin as possible - the thinner the dough, the crispier the flatbread.
For the Thai Peanut sauce...
(This is a slight guestimation, I just kept adding until I got the right balance, you might have to add more soy sauce or sesame oil)
2 TBS smooth peanut butter
2 TBS honey
1/3 soy sauce
1 TBS sesame oil
2 tsp ground ginger
splash of sriracha
1.Mix together (you'll have to whisk fast to incorporate peanut butter) and spoon some over shredded cooled chicken - place in fridge and let sit for at least 30min.
2.To assemble spread Thai sauce over both flatbreads. Sprinkle shredded cheese of your choice (I used muenster) over breads, followed by seasoned chicken, caramelized onions, shredded carrots (which I steamed), and a little more cheese.
3.Bake for 10-15min. or until edges turn slightly brown and dough is crispy in the center. Top with thinly sliced green onions.