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Pan-Asian Flatbread (From Leftover Stir-Fry)

by Livestrong_Recipes  |  Dec 12, 2018

Pan-Asian Flatbread (From Leftover Stir-Fry)
Photo Credit: Maurice/ adobe stock
  1. PREP
  2. 12 m
  • COOK
  • 18 m
  • 30 m

Recipe and photo courtesy of Jackie Newgent, RDN



  • 4 1/2 oz Whole Grain Naan Flat Bread
  • 1/2 cup Low-moisture Part-skim Shredded Mozzarella
  • 1 cup Chinese Style Stir-Fry
  • 2 tbsp Thai Peanut Sauce
  • 1/4 cup Red Bell Peppers, Raw
  • 1 stalk scallion(s)
  • 2 tbsp Roasted Peanuts, Salted
  • 2 tbsp Cilantro


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.