Jimmy O. Yang’s Hoisin Chicken Flatbread

🥘 Ingredients

• black pepper
  1 pinch
• cooking oil
  2 tbsp
• diced skinless dark meat chicken
  10 oz
• flatbreads
  2 unit
• ginger
  1 tbsp
• hoisin sauce
  1 tbsp
• mini cucumber
  1 unit
• mozzarella cheese
  2 oz
• salt
  1 pinch
• scallions
  2 unit
• sriracha
  1 tsp
• sweet soy glaze
  1 tbsp

1. 

   1

   Adjust rack to top position and heat broiler to high or preheat oven to 500 degrees. Wash and dry produce. Trim and mince scallions . Peel and mince or grate ginger . Trim and quarter mini cucumber lengthwise, then slice into ¼-inch-thick quarter-moons.

   scallions: 2 unit, ginger: 1 tbsp, mini cucumber: 1 unit
2. 

   2

   Pat diced skinless dark meat chicken dry with paper towels and season all over with black pepper . Heat a drizzle of cooking oil in a large pan over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through ⏱️ 5 minutes . Stir in hoisin sauce , sweet soy glaze , and 2 tbsp water. Cook until sauce is thickened and chicken is coated ⏱️ 2 minutes more.

   diced skinless dark meat chicken: 10 oz, black pepper: 1 pinch, cooking oil: 2 tbsp, hoisin sauce: 1 tbsp, sweet soy glaze: 1 tbsp
3. 

   3

   Place scallions, ginger, and a pinch of salt in a medium heatproof bowl. While chicken cooks, heat 2 tbsp oil in a small pan over high heat until it just starts to smoke ⏱️ 2 minutes . Turn off heat and carefully pour hot oil over scallion mixture. Set aside until ready to serve.

   salt: 1 pinch
4. 

   4

   Place flatbreads upside down on a lightly oiled, foil-lined baking sheet; toast on top rack until golden brown ⏱️ 2 minutes .

   flatbreads: 2 unit
5. 

   5

   When flatbreads are toasted, flip over and top with chicken, as much sauce from the pan as you like, and mozzarella cheese . Broil or bake flatbreads on top rack until edges are golden brown ⏱️ 3 minutes . Transfer flatbreads to a cutting board.

   mozzarella cheese: 2 oz
6. 

   6

   Slice flatbreads into quarters; top with scallion ginger oil and cucumber. Divide flatbreads between plates and serve with sriracha for drizzling.

   sriracha: 1 tsp