Gluten Free Thai Chicken Flatbread

I've made a couple of big mistakes lately. I never should have made gluten free naan bread. Now that my wife has tried gf naan, she wants me to make it everyday. In fact we just had kebabs again the other night. I can't complain though because I enjoy all of it as much as she does. As long as I was making naan for the kebabs, I decided to double the recipe and find another use for it. I came across The Steamy Kitchen cookbook which had a recipe for Thai Chicken Flatbread using naan as the flatbread base. Here is mistake number two. This Thai Chicken Flatbread is beyond words. There are elements of sweetness and spice, warm chicken and bread countered by cool crisp cilantro and mung bean sprouts. To top it all off, the ooey gooey mozzarella brings it all together.
Thai Chicken Flatbread
From The Steamy Kitchen Cookbook
1 batch of gluten free naan
Thai Peanut Sauce
2 tsp canola or vegetable oil
2 cloves garlic (pressed)
1 tsp grated ginger
3 Tbs sweet chili sauce like (Mae Ploy)
2 tsp ketchup
2 tsp gf soy sauce
2 tsp honey
1 tsp garlic chili paste (sambal)
2/3 cup water
3 Tbs peanut butter (chunky or smooth)
Flatbread Topping
1/2 pound (250g) chicken
2 tsp gf soy sauce
1 tsp honey
1/2 tsp cornstarch
2 Tbs olive oil
8 ounces (250g) shredded mozzarella
fresh mung bean sprouts and cilantro sprigs
For the Thai peanut sauce; heat oil in a small sauce pan over medium-low heat, add the garlic and ginger. Cook for about 30 seconds. Add the rest of the sauce ingredients, stir until smooth.
Simmer the sauce until it begins to thicken. Remove the sauce from the heat and cool to room temperature. This sauce will last in the refrigerator for up to a week if you want to make it in advance.
For the topping, cut the chicken into bite size pieces, I used 3 boneless skinless chicken breasts. Put the chicken pieces in a bowl, add 2 tsp of gf soy sauce, 1 tsp of honey, and 1/2 tsp cornstarch. Mix thoroughly and let the chicken sit for about 10 minutes at room temperature. Heat a nonstick pan over high heat and cook the chicken until done, stirring frequently.
Preheat the oven to 375 degrees F. Lightly brush the edges of the naan with olive oil. Next, spread the peanut sauce on the bread, add some cooked chicken and cover with shredded mozzarella. Bake for 5-8 minutes or until the cheese is melted and the edges are golden brown. Remove from the oven and top with fresh mung bean sprouts and cilantro sprigs. Amazingly delicious. Enjoy!!!