1 tablespoon fresh ginger, grated or finely minced
1 clove garlic, minced
1 teaspoon red chili paste
1 - 2 tablespoons water
1/2 cup matchstick carrots
2 - 3 radish, thinly sliced
2 tablespoons fresh cilantro, chopped
1. Cook the Incogmeato® Chik'n according to package directions. 2. While the chicken cooks prepare the sauce by whisking the peanut butter, soy sauce, lime juice, honey, ginger, garlic and chili paste in a small bowl. 3. Microwave the sauce for 30 seconds and whisk to combine, adding water as needed to achieve the desired consistency. 4. Preheat oven to 425°F. Arrange flatbreads on baking sheet lined with parchment paper. Brush top of each flatbread with 2 teaspoons oil and bake for 5 minutes. 5. Top with the cooked Incogmeato® Chik'n and drizzle with the prepared peanut sauce. 6. Top with radish, carrots and cilantro then slice and serve.