Thai Chicken French Bread Pizza
Prep time: 
Cook time: 
Total time: 
Serves: 4 - 6
Delicious Thai chicken, carrots, onions, peanuts, cilantro, and Sriracha on toasty french bread with a little melty mozzarella cheese!!!
  • Chicken:
  • 2 teaspoons oil
  • 2 cups uncooked boneless skinless chicken, diced
  • 2 teaspoons chili sauce (I used SAMBAL OELEK Ground Fresh Chili Paste)
  • 1 tablespoon low sodium soy sauce
  • 1 teaspoon peanut butter
  • ¼ cup water
  • Sauce:
  • ⅔ cup plain Greek yogurt
  • ⅓ cup chopped cilantro
  • juice of ½ a lime
  • Pizza:
  • 1 loaf French bread, halved and then sliced horizontally (like you are slicing bread for 2 giant sandwiches
  • 1 cup shredded mozzarella cheese
  • ¼ cup matchstick carrots
  • ¼ cup thinly sliced red onions
  • 2 tablespoons chopped peanuts (I use dry roasted UNsalted)
  • ⅓ cup chopped cilantro
  • ¼ cup chopped green onions
  • Sriracha sauce to garnish
  1. Preheat the oven to 400.
  2. In a large skillet heat the 2 teaspoons of oil. Add the chicken and brown it. Add the chili sauce, soy sauce, and peanut butter. Stir and toss. After a minute add the water and stir. Continue cooking until the sauce is thick and mostly soaked into the chicken (and the chicken is cooked through). Remove it from the heat and set aside. Depending on the size of your chicken this step should really only take about 10 minutes start to finish.
  3. Add the Greek yogurt and cilantro to the blender. Pulse until it's well combined -- it will have a pretty green tint but some of the cilantro leaves will still be in tact. Squeeze in the lime juice and stir to combine.
  4. Lay the French bread slices on an ungreased baking sheet. Spoon ¼ of the Cilantro Yogurt blend onto each of the French bread slices.
  5. Scatter the chicken across each pizza. Sprinkle the cheese over the chicken. Add the carrots, red onions, and chopped peanuts.
  6. Bake for about 15 minutes.
  7. Top the baked pizzas with the chopped green onions, more cilantro, and then dot them with Sriracha sauce.
  8. EAT.
Recipe by Sugar Dish Me at