Peanut Butter Sticky Chicken Naan Sandwich

Peanut Butter Sticky Chicken Naan Sandwich

Peanut Butter Sticky Chicken Naan Sandwich

by admin

“A sale on chicken thighs inspired me for this recipe ! I decided to do a peanutty take-off on the Thai chicken dishes I love … all on a soft Naan bread cushion! The peppers really go great with peanut butter!”

– Lori, Texas

Peanut Butter Sticky Chicken Naan Sandwich

Peanut Butter Sticky Chicken Naan Sandwich

Print Recipe
Nutrition facts: 200 calories 20 grams fat
Rating: 4.9/5
( 10 voted )

Ingredients

For marinated sticky chicken:
1 1/2 lb boneless chicken thighs, cut in 1"" wide strips
1/4 C soy sauce
2 Tbsp honey
1/2 C melted peanut butter
1 Tbsp minced garlic
1 Tbsp rice wine vinegar
1/4 tsp ginger

To assemble:
6 naan flatbreads ( small)
1/4 C red pepper relish
2 T crunchy peanut butter
2 T softened cream cheese
2T finely chopped pepperoncini
1/2 C banana pepper rings, drained
1/4 C pickled red pepper strips, drained

Instructions

1. In large resealable plastic bag, mix the marinade ingredients: soy sauce, honey, melted peanut butter, minced garlic, rice vinegar, ginger.
2. Place chicken thigh strips in bag of marinade. Seal and place in flat pan in fridge to marinade for 30-60 minutes.
3. Grill chicken over medium-high heat 9-10 minutes, until chicken is cooked through, turning about three times.
4. Heat naan slightly in microwave or on grill to soften slightly.
5. Mix red pepper relish and crunchy peanut butter. Spread on one side of the naan.
Mix the softened cream cheese and pepperoncini together and lightly spread on the other side of the naan.
6. Place 1-2 pieces of cooked peanut sticky chicken on top of relish side and top with peppers.
7. Put the other side of the naan over the top.

Serves 6

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