---
title: "Jimmy O. Yang’s Hoisin Chicken Flatbread"
source: {name: HelloFresh, url: https://www.hellofresh.com/recipes/sweet-sticky-hoisin-chicken-flatbreads-64b69fdba5413d8ddb1afe33}
servings: 2
prep_time: 10 minutes
cook_time: 15 minutes
time_required: 25 minutes
difficulty: Medium
allergens: [Sesame, Wheat, Milk, Soy]
tags: [New, Protein Smart, Quick, Fusion]
rating: 4.0
rating_count: 1800
source_chef: Sara Heilman
review_highlights:
  - {theme: Flavor, text: Many loved the unique blend of sweet hoisin, spicy sriracha, and fresh cucumber}
  - {theme: Ease of prep, text: Quick and simple to make, though a few found the hot oil step tricky or messy}
image: "https://images.recipes.furrysalamander.com/jimmy-o-yang-s-hoisin-chicken-flatbread.avif"
---
Adjust rack to top position and heat broiler to high or preheat oven to 500 degrees. Wash and dry produce. Trim and mince @scallions{2%unit}. Peel and mince or grate @ginger{1%tbsp}. Trim and quarter @mini cucumber{1%unit} lengthwise, then slice into ¼-inch-thick quarter-moons.

Pat @diced skinless dark meat chicken{10%oz} dry with paper towels and season all over with @black pepper{1%pinch}. Heat a drizzle of @cooking oil{2%tbsp} 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{1%tbsp}, @sweet soy glaze{1%tbsp}, and 2 tbsp water. Cook until sauce is thickened and chicken is coated ~{2%minutes} more.

Place scallions, ginger, and a pinch of @salt{1%pinch} 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.

Place @flatbreads{2%unit} upside down on a lightly oiled, foil-lined baking sheet; toast on top rack until golden brown ~{2%minutes}.

When flatbreads are toasted, flip over and top with chicken, as much sauce from the pan as you like, and @mozzarella cheese{2%oz}. Broil or bake flatbreads on top rack until edges are golden brown ~{3%minutes}. Transfer flatbreads to a cutting board.

Slice flatbreads into quarters; top with scallion ginger oil and cucumber. Divide flatbreads between plates and serve with @sriracha{1%tsp} for drizzling.