Pizzas and flatbread dishes make for such a quick and easy dinner. This Italian-Chinese fusion version creates a whole new, unique flavor profile, all served on top of a delicious piece of oven-baked flatbread. This recipe makes an excellent game day appetizer, a simple family dinner on a weeknight, or a fun afternoon snack for the kids. Add in other favorite toppings to get creative and really make this dish your own!
¼ cup chicken stock 2 tablespoons + 1 tablespoon fresh lime juice, divided ¼ cup + 2 tablespoons honey, divided 2 tablespoons Kikkoman® Sesame Oil ⅓ cup Kikkoman® Less Sodium Soy Sauce 2 teaspoons garlic, minced 2 teaspoons ginger, grated 1-pound boneless skinless chicken thighs 1 flatbread pizza crust 2 cups shredded mozzarella cheese 1 ½ cups Napa cabbage, shredded ½ cup red onion, thinly sliced 1 teaspoon Kikkoman® Sriracha Hot Chili Sauce 2 tablespoons cilantro, chopped
Stir together chicken stock, 2 tablespoons lime juice, ¼ cup honey, sesame oil, soy sauce, garlic and ginger in a small bowl and pour over chicken thighs in a pressure cooker. Secure lid and close vent valve. Press manual setting and set cook time for 15 minutes. When timer goes off, allow pressure cooker to depressurize before removing lid. Transfer chicken thighs to a cutting board and shred with two forks.
Preheat oven to 425ºF and place flatbread on a large baking sheet. Evenly spread mozzarella cheese on flatbread and top with shredded chicken, Napa cabbage and red onion. Bake for 10-12 minutes, until crust is crisp, and cheese is melted.
While flatbread bakes, stir together remaining honey, lime juice, and sriracha in a small bowl. Remove flatbread from oven. Drizzle with sriracha lime sauce and top with cilantro before slicing into squares. Enjoy hot.