- 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.
Chinese Chicken Salad Flatbread
Yield
Serves 6
Prep Time
10 minutes
Cook Time
27 minutes
Total Time
37 minutes
kikkoman products used:
ingredients
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
directions
THE STORY OF SOY SAUCE
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.
READ THE STORY OF SOY SAUCE
