Asian Chicken Flatbread

Name: Asian Chicken Flatbread
Yield: 48 Servings
Ingredients: 48 each Flatbread, whole grain rich, 2 ounce equivalent; 3 cups Kikkoman Low Sodium Gluten-Free Sweet & Sour Sauce; 3 pounds Cheese, mozzarella, shredded; 3 pounds 12 ounces Chicken, cooked, USDA unseasoned strips, thawed, diced; 3 cups Green onions, raw; 3 cups Cilantro, fresh

Yield

48 Servings

kikkoman products used:

No Preservatives Added Low Sodium Gluten-Free Sweet & Sour Sauce

ingredients

48 each Flatbread, whole grain rich, 2 ounce equivalent
3 cups Kikkoman Low Sodium Gluten-Free Sweet & Sour Sauce
3 pounds Cheese, mozzarella, shredded
3 pounds 12 ounces Chicken, cooked, USDA unseasoned strips, thawed, diced
3 cups Green onions, raw
3 cups Cilantro, fresh

directions

Preheat the oven to 350°F. Place flatbread in a single layer on parchment-lined sheet pans.

Pour 1 tablespoon of the Kikkoman Low Sodium Gluten-Free Sweet & Sour Sauce into the center of each flatbread and spread the sauce evenly toward the edges.

Sprinkle 1 ounce of mozzarella cheese evenly over the sauce on each flatbread.

Top with 1.25 ounces of diced chicken and 1 tablespoon of sliced green onion. Bake in a preheated 350°F oven for about 10 minutes; just until the cheese bubbles and begins to brown slightly.

CCP: Heat to a minimum internal temperature of 135°F.

Remove from the oven.

CCP: Hold hot at 135°F or higher.

Just before serving sprinkle each flatbread with 1 tablespoon chopped fresh cilantro.

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Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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