Chicken Satay Flatbread

Noel and I went to Spokane, Washington for his birthday and ordered a Chicken Flatbread as an appetizer at a really great pub.  We loved it so much that we were determined to replicate it once we got home.  But in the end, our son-in-law Brad and Noel devised this recipe to the delight of all of our Christmas Eve guests. 

You gotta try this.

(Don't wait 'til Christmas.)

Chicken Satay Flatbread

1 ½ pounds skinless, boneless chicken breasts, cut into strips

1 C. plain yogurt

1 t. freshly grated ginger

1 T. curry powder

Olive oil for sautéing

Cut chicken into ¼ by ¾” strips.  Sauté in olive oil until no longer pink.  Mix the yogurt, ginger and curry and add to chicken, heating just until warm.  While chicken is cooking make the peanut sauce.



It seems like Brad, the sous chef does a lot of work



Peanut Sauce

1 cup smooth peanut butter

¼ C. soy sauce

2 t. red curry paste

2 T. brown sugar

2 limes, juiced

¼ cup hot water

Combine all of the above ingredients in a blender or food processor.  Puree to combine.  While the motor is running, drizzle in the hot water to thin out the sauce.  You may not need all of it. 

Spread the sauce evenly over pieces of flatbread (see note below) to within ½” of the edge.  Ladle chicken mixture over the sauce and then sprinkle with shaved or grated Parmesan cheese.    Broil until cheese melts.  Garnish with chopped peanuts and chopped cilantro.

Note:  I stopped at Subway and bought some of their plain flatbread.  Noel bought some flatbread at the grocery store. Both were good.  We decided that ideally we would like the bread to be about 1/4 inch thick.  I tried making some in the bread maker, but didn’t roll it out thin enough so it was a bit too much bread with each bite.