Recipe: Thai Peanut Chicken on Flatbread
No matter your plans for New Year’s Eve, you need to make this recipe to make your year complete. It’s deliciously sweet and savory, but the real beauty of it is that it can be served warm or cold for equally amazing results. The small flatbread wedges make it a perfect, utensil-free appetizer to serve at a party. You’ll also want to hang on to this peanut sauce recipe and serve it with a variety of other dishes, like lettuce wraps, steak, rice, sandwich wraps, and anything else you can find to top. (I frequently use it to top my fingertips.) Try it out and let me know what you think!
Thai Peanut Chicken on Flatbread
1 package flatbread or pita bread
1-2 pounds chicken tenders
Extra virgin olive oil
1 1/2 creamy peanut butter
3/4 cup coconut milk
3 tablespoons water
1 small lime, juiced
3 tablespoons soy sauce
2 tablespoons Tabasco sauce
1 tablespoon fish sauce
1 1/2 teaspoons ground ginger
1/2 cup brown sugar, loosely packed
3 cloves garlic, minced
Fresh cilantro, chopped
Toast flatbread in a 400 degree oven for 3-4 minutes, then cut into wedges. Grill chicken on a grill or a grill pan, seasoning it with olive oil, salt, and pepper until golden brown. Remove from heat and allow to cool before chopping into small cubes. In a medium saucepan on low heat, combine peanut butter, coconut milk, water, lime juice, soy sauce, Tabasco sauce, fish sauce, ginger, sugar, and garlic. Stir until well combined and allow to warm thoroughly.
Top flatbread wedges with peanut sauce, chopped chicken pieces, and more peanut sauce. Add freshly chopped cilantro to garnish each piece.