Thai Peanut and Chicken Flatbread

By Erika on February 25th, 2014 / / 6 Comments

Thai Peanut and Chicken Flatbread | The Hopeless Housewife

Looking for something new to spice up your weekly meal plan?  Give this Thai Peanut and Chicken Flatbread a try! The flatbread in this recipe is leavened with yeast and cooks up nice and bubbly. The tangy peanut sauce, crunchy peanuts, tender chicken and crisp carrots all make up this delicious snack, appetizer or even your main course.

Thai Peanut and Chicken Flatbread

Thai Peanut and Chicken Flatbread


*For flatbread:*

  • (you can also use store-bough pizza dough if you'd like)
  • 1 cup warm water (105 to115° F)
  • 2 1/2 teaspoons active dry yeast
  • 2 teaspoons sugar
  • 3 cups all-purpose flour
  • 1 teaspoon kosher salt

*For Toppings:*

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

For Peanut Sauce:

  • ½ cup peanut butter
  • 2 teaspoons red wine vinegar
  • 1 teaspoon ginger, minced
  • 2 teaspoons garlic, minced
  • 2 teaspoons soy sauce
  • 1 teaspoon chili sauce
  • 2 tablespoons water
  • Salt to taste


*Make flatbread:*

  1. In a small bowl, stir together water, yeast, and sugar until dissolved. Pour into the bowl of a stand mixer fitted with paddle attachment. Stir for about 5 seconds until combined.
  2. In separate large bowl, whisk together flour and salt. Add to yeast mixture and mix on low speed until just combined, about 30 seconds. Change paddle to dough hook and mix on medium speed until dough is elastic, about 10 minutes.
  3. Lightly oil large bowl with vegetable oil. Shape dough into ball and transfer to bowl. Turn over to coat lightly with oil, then cover with plastic wrap and let rise in warm place (75-80 degrees) until doubled in size, about 1 ½ hours.
  4. When it's finished rising, use your fingertips to press and push dough to edges of baking sheet. (dough may tear-- if it does, simply fix the hole by pressing surrounding dough together). Cover with plastic wrap and let rise in warm place (75°F to 80°F) until puffy, about 1 1/2 hours.
  5. Preheat oven to 475F. Heat grill pan.

*Make Chicken.*

  1. Lightly pound chicken breast to about ¼ inch thick. Drizzle with olive oil and season with salt and pepper. When grill is hot, add the chicken and cook until cooked through, about 3 minutes per side. Transfer to a cutting board and let sit for a few minutes. Dice chicken.

*Make sauce*

  1. Combine all ingredients for peanut sauce in a sauce pan over medium heat. Bring the sauce to a gently boil for one minute. Use ¼ cup peanut sauce and mix with chicken.

*Assemble flatbread.*

  1. Cover flatbread with peanut sauce, levying a little left to drizzle at the end. Add half the cheese, then chicken, bean sprouts, carrots and scallions. Sprinkle the remaining cheese over the flatbread then top it with the chopped peanuts.
  2. Bake in oven until crisp and cheese is bubbly and golden, about 12-15 minutes.
  3. When flatbread is finished, drizzle with remaining peanut sauce and then sprinkle with cilantro. Serve immediately.

show comments 6 responses

  • Ruta says:

    Yum! I love thai peanut sauce, but I’ve never had it on a flatbread. Now seems like a great time to try! Thanks for the recipe, I’ll definitely be trying it out.

  • This looks so delicious! I love peanut sauce!

  • I love your pictures and recipes, they are mouth watering. Would love for you to share them with us at We are new but at we are not photography snobs, we are just foodies.

  • Alyssa B says:

    This is a great twist on traditional pizza. I made it for dinner tonight and enjoyed the Asian flavors. I used some store bought whole wheat flat-breads to save on time.

    I did make some changes to the sauce. I used rice wine vinegar instead of red wine. Red wine vinegar didn’t seem to fit with the Asian flavor profile. I also added some brown sugar to mellow out the acidity and used chicken broth instead of the water.
    Also, I seasoned the chicken with curry powder while cooking.

    All in all, I enjoyed the fun change to traditional pizza night. Thanks for sharing!

  • Missy says:

    This looks great! How many servings does this make? I have a family of 5 hungry people and I want to make it tonight as a main course.

  • Wendy says:

    I have a question, is the amount 1/2 cup right for the peanut butter. When I made it, it was so thick it wasn’t a sauce. I remade it with 2 T not sure how it will taste but the texture is sauce like.

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