This sweet and spicy orange chicken flatbread is one of our favorite logical leftover meal plans. Perhaps you recently grilled a beer can chicken or grabbed a rotisserie chicken on your way home from work . . .
If you’re in a really big hurry, you can cheat an use a prepared pizza dough from the refrigerator section of your grocery store.
1 large red onion, thinly sliced
1 pizza crust dough
1 cup sweet orange marmalade
1 Tbs Sriracha sauce
3 cups cooked chicken, chopped or shredded (perfect use of beer can or rotisserie style chicken!)
1 cup shredded Monterey Jack cheese
1 cup firmly packed shredded bok choy
Pre-Heat oven to 400°F.
Heat a skillet over medium heat, add onion, season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Saute 5 to 7 minutes, stirring frequently, or until onions are browned. Add 1/4 cup water; cook, stirring constantly until water evaporates completely.
Meanwhile, roll dough out onto a prepared baking sheet and Bake for about 6 minutes. Remove from oven; turn crust over on cookie sheet.
In a small bowl, combine marmalade and Sriracha sauce. Spread mixture evenly over the hot crust to within 1/2 inch of edges. Top with chopped chicken, cheese, and onion.
Bake 10 to 12 minutes longer or until cheese is melted and crust is deep golden brown.
Remove from oven; sprinkle generously with finely chopped bok choy, serve immediately!
This is a very versatile recipe and if you prefer you could use pork from a leftover roast in place of the chicken for a sweet and spicy roasted pork flatbread. The bok choy is really complimented well with the spicy marmalade sauce, but we’ve used other veggies instead, such as zucchini during the summer months when it’s plentiful and cheap. Simply cut a small zucchini into thin slices and saute it with the onions.
If you love the flavor of Sriracha Sauce, you’ll like these recipes as well: