Wednesday, April 15, 2020


We have been making this recipe quite a lot lately and thought I'd share because it's so delicious!  Garlic chicken on flatbread.  We follow the recipe except omit the onions. 

1 tablespoon olive oil
1/2 cup diced onion (omitted)
2 garlic cloves, crushed
2 tablespoons distilled white or cider vinegar
2 tablespoons soy sauce
1/8 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 tablespoon cornstarch
2 1/2 cups shredded cooked chicken (we don't shred the chicken, just cut it to small pieces)
6 mini naan, or 4 pita breads
2 cups shredded mozzarella cheese

Preheat the oven to 450 degrees.

First, I cook the chicken and drain the juices in the strainer.  Set aside.
In a large skillet, heat the olive oil over medium heat.  Add the onion and garlic, and cook, stirring, until the onion is soft, about 5 minutes.  Again, we do not put onions in our recipe but this is the original recipe.
Stir the vinegar, soy sauce, cayenne, black pepper, cornstarch, and 1 tablespoon water together in a small bowl.  
Turn the heat off under the skillet and pour the vinegar mixture in with the onion and garlic, stirring to combine.
Add the chicken to the skillet, tossing to combine it with the sauce.
Arrange the naan in a single layer on a baking sheet. 
Divide the chicken among the naan and top each with cheese, dividing it evenly.  Bake for 7 to 8 minutes, until the cheese melts and begins to brown.  Serve hot.

Delicious!  We always have leftovers, and it tastes really good the next day also!


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