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[Leftover] Thai-Style Grilled Chicken Naan Pizza
with sesame snow peas

Active: 35 Total: 35

This pizza comes together fast using ready-made naan and grilled chicken from earlier in the week. A layer of peanut sauce boosts the flavor, while some fresh mozzarella helps keep all the delicious toppings in place. 



Thai Peanut Sauce:
  • Peanut butter, creamy - 1/2 cup
  • Soy sauce, low-sodium - 2 1/2 Tbsp
  • Brown sugar - 2 1/2 Tbsp
  • Lime juice - 2 tsp
  • Oil, toasted sesame - 1 tsp
  • Chili-garlic sauce - 1 tsp , use more or less according to your taste (sub any hot sauce)
[Leftover] Thai-Style Grilled Chicken Naan Pizza:
  • Bell peppers, red - 1 , thinly sliced
  • Carrots - 4 oz
  • Shallots - 2 cloves , chopped
  • Peanuts - 1/4 cup , chopped
  • Thai-Style Grilled Chicken (leftover from Monday) - ~2 cups , chopped or shredded
  • Cilantro - 3 Tbsp , chopped
  • Naan - 4 rounds (sub any flatbread)
  • Cheese, fresh mozzarella - 5 oz , thinly sliced (sub regular mozarella, shredded)
  • Sweet Thai Chili Sauce, store-bought - for serving
Sesame Snow Peas:
  • Oil, cooking - 1 Tbsp
  • Snow peas - 12 oz (sub sugar snap peas)
  • Oil, toasted sesame - 1 tsp
  • Chili-garlic sauce (opt) - 1/2 tsp


  1. Bell peppers / Carrots / Shallots / Peanuts - (If prepping right before cooking, get oven heating before continuing with prep.) Prep as directed and store separately. (Can be done up to 5 days ahead)

  2. Make peanut sauce - Heat peanut butter in the microwave or in a small saucepan over medium heat until melted. Remove from heat and whisk in soy sauce, brown sugar, lime juice, sesame oil (portion for sauce), and chili-garlic sauce (portion for sauce). Taste and season with some more sugar if you'd like it sweeter or some more chili-garlic sauce if you'd like it spicier. (Can be done up to 5 days ahead.)

  3. Chicken - (Skip if already done on Monday.) Chop or shred chicken. (Can be done up to 5 days ahead)

  4. Cilantro - Chop cilantro.

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  1. Heat oven to 425F / 218C and brush a sheet pan with some oil (use two sheet pans if all the naan won’t fit without overlapping).

  2. Spread peanut sauce over top of the naan to form a thin layer. If you don’t use all the sauce, you can use some for dipping the pizza slices if you like.

  3. Spread chicken, bell peppers, carrots, and shallots on top of the sauce and top with cheese slices.

  4. Transfer pan to the oven and bake until naan is golden brown and cheese is melted, 8 to 10 minutes.

  5. Meanwhile, heat a skillet with cooking oil over medium-high heat. Add snow peas to heated oil with a pinch of salt. Saute snow peas until bright green and crisp-tender, 2 to 3 minutes. Toss with sesame oil (portion for snow peas) and chili garlic sauce (if using; portion for snow peas) and season to taste with some salt.

  6. Remove pizzas from oven and top with peanuts and cilantro.

  7. Serve pizzas with sweet chili sauce drizzled over the top and snow peas on the side. Enjoy!



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