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Tuesday, November 3, 2009
The Steamy Kitchen Cookbook exclusive recipe: Thai-style Chicken Flatbread
Posted by Brian Ries on Tue, Nov 3, 2009 at 4:10 PM
(Read our profile of Steamy Kitchen’s Jaden Hair.)
I make my own pizza dough from time to time, but when I want to make an impressive appetizer last minute, I buy a ball of pre-made pizza dough or, even easier, a package of naan or flatbread from the supermarket. This chicken flatbread is inspired by one of my husband’s favorite restaurants, California Pizza Kitchen. When we were still dating in San Francisco, we’d just hop on the subway and walk to the CPK near Union Square. Those were fun times as many sweet nothings were whispered in my ear over a shared pizza. These days, with two loud, yappin’ giggly boys at the dinner table, there’s no more whispering! (Okay, replaced by footsies!)
SERVES 4 AS APPETIZER OR SNACK
1/2 lb boneless, skinless chicken, cut into bite-size pieces
2 teaspoons soy sauce
1 teaspoon honey
1/2 teaspoon cornstarch
2 tablespoons olive oil
2 medium flatbreads or naan
1/2 cup Peanut Dipping Sauce (recipe below)
8 oz fresh shredded mozzarella
1 1/4 cups fresh bean sprouts
Few sprigs fresh cilantro (coriander)
1/2 cup roasted peanuts
1. Preheat the oven to 375°F.
2. Combine the chicken with the soy sauce, honey and cornstarch and let marinate at room temperature for 10 minutes.
3. Heat a nonstick frying pan over high heat. When hot, add the chicken pieces and sauté for 2 to 3 minutes, until cooked through.
4. Brush the olive oil all over the edges of the flatbreads or naan. Spread the Peanut Dipping Sauce on each flatbread. 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 the bean sprouts, fresh cilantro and roasted peanuts.
Peanut Dipping Sauce
Smooth or chunky? I like the chunky. This is also a great sauce for dipping carrots or celery.
MAKES 1 CUP
2 teaspoons cooking oil
2 cloves garlic, crushed in garlic press
1 teaspoon grated fresh ginger
3 tablespoons Thai sweet chilli sauce (like Mae Ploy brand)
2 tablespoons hoisin sauce
2/3 cup water
3 tablespoons peanut butter (smooth or chunky)
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 chilli sauce, hoisin sauce, water and peanut butter and stir until smooth. Simmer until thickened. Let cool. Keeps in the refrigerator for up to 1 week. If the sauce is too thick after storing, whisk in a bit of water to thin it out.
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