Serves 4 5 mins Prep 15 mins Cooking
Serves 4 5 mins Prep 15 mins Cooking
dairy free
Per serving:
1
Preheat the oven to 200°C fan. If using raw chicken, heat a drizzle of oil in a large frying pan over medium heat & cook the diced chicken for 6-8 mins until golden & cooked through.
2
Stir through the Very Lazy Chopped Onion, Very Lazy Ginger Paste & hoisin sauce until the chicken is fully coated & glossy. If using shredded cooked chicken, simply warm through in the sauce for 2-3 mins.
3
Line a large baking tray with baking paper & slightly overlap the frozen naan breads to create one large flatbread base.
4
Spoon the sticky ginger chicken mixture evenly over the naan breads, spreading right to the edges.
5
Bake for 10-12 mins until the naan breads are crispy around the edges & the chicken is sticky & bubbling.
6
Finish with spring onions & sesame seeds, then place the tray straight onto the table for everyone to dig into & tear apart.
vegetarian 
