Minutes Prep time: 15
Minutes Total time: 25
Servings: 8
Difficulty: Intermediate
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 information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 113 mg | 11% |
| Carbohydrate | 39 g | 13% |
| Cholesterol | 46 mg | 15% |
| Total Fat | 12 g | 19% |
| Iron | 3 mg | 14% |
| Calories | 354 kcal | 18% |
| Sodium | 997 mg | 42% |
| Protein | 21 g | 42% |
| Saturated Fat | 3 g | 16% |
| Sugars | 9 g | 1% |
| Vitamin C | 17 mg | 28% |
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.
Naan Thai Chicken Flatbread
