Football season is fast approaching and to me that means friends and food. I’ve already started searching for snack ideas and this one is a definite.
I’ve overlooked this recipe so many times because it involves peanut sauce which, despite my love of peanut butter, I just can’t get into. This one was so good. It wasn’t spicy like most peanut sauces but still had a kick from the sweet chili sauce. The rest of the flatbread involved naan (which I found in the bakery section at Super Target), chicken cooked in soy sauce and honey, and mozzarella cheese. I topped mine with chopped peanuts and cilantro but the recipe says that bean sprouts are also good.
I cannot wait for an excuse to make these again! My 3 year old wouldn’t touch them, of course, but that’s alright – more for me!
from Steamy Kitchen
- Preheat oven to 375F.
- Combine the chicken with the soy sauce, honey, and cornstarch and let marinate at room temperature for 10 minutes.
- Heat a nonstick frying pan over high heat. When hot, add the chicken pieces and saute for 2 to 3 minutes, until cooked through.
- Brush the olive oil all over the edges of the naan. Spread the peanut dipping sauce on each naan. Top with the mozzarella and cooked chicken. Bake for 5 to 8 minutes, until the cheese is melted and the edges are golden brown. Remove from the oven, top with cilantro and roasted peanuts.
- Heat the oil in small saucepan over medium-low heat. When the oil is just starting to get hot, add the garlic and ginger and fry for 30 seconds until fragrant. Add the sweet chili sauce, hoisin sauce, water, and peanut butter and stir until smooth. Simmer until thickened. Let cool.