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Thai Peanut and Chicken Flatbread

Photo taken 5/4/2014 by Amanda Oaks

Few things are quite as ubiquitous as pizza. You can get them in the freezer aisle, in a restaurant, delivered to your house, or--best of all--you can make them at home. Next time you're craving a delicious homemade pizza, why not check out this thai chicken flatbread recipe for a little something different.

This recipe, adapted from The Hopeless Housewife, is pretty simple and straightforward, but still produces delicious results you're sure to love.



  • 1 cup warm water (105 to115° F)
  • 1 1/4 teaspoons active dry yeast
  • 2 teaspoons sugar
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon kosher salt


  • 1 tablespoon Olive Oil
  • 1 large chicken breast half
  • 2 scallions, chopped
  • ½ cup white bean sprouts
  • ¼ cup carrots, shredded
  • 1 tablespoons roasted peanuts, chopped
  • 1 tablespoons cilantro, chopped


  • ½ cup peanut butter
  • 2 teaspoons rice wine vinegar
  • 1 teaspoon ginger, minced
  • 2 teaspoons garlic, minced
  • 2 teaspoons soy sauce
  • 1 teaspoon Sriracha sauce
  • 2-4 tablespoons water
  • Salt to taste


First things first, you'll want to start the flatbread dough pretty early, as it has a total of 2 hours in inactive rising time.

Combine water, sugar, and yeast in a small bowl, mixing until dissolved.

In a medium bowl, stir together flour and salt. Add in yeast mixture and stir just until combined.

For this next step, flour your hands (no, really--you're going to want to). Knead dough for 10 minutes, until elastic. This is a very sticky dough, but it's okay to add a little extra flour if it really doesn't seem to be coming together.

Shape into a ball and transfer to a large, cooking spray-coated bowl. Cover with plastic wrap and leave in a warm place for 1 1/2 hours, to rise. Dough should about double in size during this time.

Once dough has risen, transfer to a greased (or parchment paper covered) cooking pan and spread out thin. Leave edges ridged up to form a crust, if desired. Cover with plastic wrap and let sit another 30 minutes.

Preheat your oven to 475 degrees Fahrenheit.

In the meantime, start getting together your chicken. Pound thin (about 1/4 inch thick) if you haven't already. Heat olive oil in medium saucepan. Once the oil is heated, add the chicken (carefully). Season with salt and pepper, to taste, and saute until cooked through--about 3 minutes a side, depending on the thickness of the chicken. Transfer to cutting board and let cool, then dice.

Now make your sauce. Combine sauce ingredients (starting with just 2tbsp of water) in a medium saucepan. Stir constantly and bring to a boil. Add more water (up to 4tbsp) if sauce seems too thick to spread. Boil gently for 1 minute, then remove from heat.

Mix about 1/4 of the sauce with the diced chicken, until coated.

Next, it's assembly time! Remove plastic wrap from flatbread and reshape, if necessary. Spread sauce over flatbread, as evenly as possible. Now layer on the chicken, carrots, scallions, and bean sprouts. Top with chopped peanuts.

Pop in the oven and cook for about 12-15 minutes, until crust is slightly browned. Slice it up and enjoy!

This is best eaten on the same day, as peanut sauce does not reheat well--so invite some friends to share!

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