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Pan-Asian Flatbread (From Leftover Stir-Fry)

Pan-Asian Flatbread (From Leftover Stir-Fry)
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Prep Time: 12 min Serves: 2
Cooking Time: 18 min Yield: 2 slices
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Recipe and photo courtesy of Jackie Newgent, RDN

Ingredients

Directions

1. Preheat the oven to 425°F.

2. Sprinkle the naan (or two pocketless pitas) with half of the cheese. Chop the cold stir-fry into small bite-size pieces (use leftover takeout stir-fry, such as chicken and broccoli); stir with peanut sauce in a small bowl and scatter onto the naan. Sprinkle with the remaining cheese, bell pepper, and white part of the scallion.

3. Bake on a baking sheet until the naan is well browned and crisp, stir-fry is hot, and cheese is melted and golden brown, about 16 to 18 minutes.

4. Top with the green part of the scallion, peanuts, and cilantro. Cut in half and serve.

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