Yum. I haven't made this meal in over a year, but it was just as good as I remembered! In fact, it was actually easier to make and assemble than I recalled. Fake Ginger presents this as a snack, but I've doubled the quantities and turned it into dinner. I used jarred sweet chili sauce, but have made it myself in the past. I found a good recipe for it on About.com. If you're making it from scratch, I recommend doubling the recipe so you have extra sauce for dipping!
Adapted from Fake GingerServes 4
Time: 45 minutes
Peanut Sauce Ingredients
2 teaspoon cooking oil
2 cloves garlic, crushed
1 teaspoon grated fresh ginger
3 tablespoons sweet chili sauce
2 tablespoon hoisin sauce
3 tablespoons peanut butter
2/3 cup water
Other Ingredients
1 pound boneless, skinless chicken, cut into bite-size pieces
4 teaspoons soy sauce
2 teaspoon honey
1 teaspoon cornstarch
4 tablespoons olive oil
5 flatbreads (I used ~7in Whole Wheat Toufayan Bakeries brand)
1 cup peanut dipping sauce
1 1/2 c mozzarella cheese
3/4 cup roasted peanuts, chopped
Directions
1. Begin by making the peanut sauce. 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, peanut butter and water. Stir until smooth. Simmer until thickened. Let cool.
2. Combine the chicken with the soy sauce, honey, and cornstarch and let marinate at room temperature for 10 minutes.
3. While the chicken marinates, preheat the oven to 375F.
4. Heat a nonstick frying pan over high heat. When hot, add the chicken pieces and saute for 3-4 minutes, until cooked through. Stir frequently to avoid charred chicken!
5. Brush the olive oil all over the edges of the flatbreads. Spread the peanut dipping sauce on each flatbread. Top with the cooked chicken and then the mozzarella cheese.
6. Bake for 6 to 8 minutes, until the cheese is melted and the edges are golden brown. Remove from the oven, top with roasted peanuts.
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