Jimmy O. Yang’s Hoisin Chicken Flatbread

• Pat chicken* dry with paper towels and season all over with pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. • Stir in hoisin, sweet soy glaze, and 2 TBSP water (4 TBSP for 4 servings). Cook until sauce is thickened and chicken is coated, 1-2 minutes more. (Be careful—sauce may splatter a bit.)

• Place scallions, ginger, and a pinch of salt in a medium heatproof bowl. • While chicken cooks, heat 2 TBSP oil (4 TBSP for 4 servings) in a small pan over high heat until it just starts to smoke, 1-3 minutes (we recommend keeping a close eye on the pan so you can see exactly when it begins to smoke!). • Turn off heat and carefully pour hot oil over scallion mixture. (Be sure to stand back while you pour that hot oil—mixture will sizzle!) Set aside until ready to serve.

• Place flatbreads upside down (dimpled sides down) on a lightly oiled, foil-lined baking sheet; toast on top rack until golden brown, 1-2 minutes. (For 4 servings, divide flatbreads between 2 prepared sheets; toast on top and middle racks, swapping rack positions halfway through toasting.)

• When flatbreads are toasted, flip over (dimpled sides up) and top with chicken, as much sauce from the pan as you like, and mozzarella. • Broil or bake flatbreads on top rack until edges are golden brown, 2-4 minutes (for 4 servings, use top and middle racks; swap rack positions halfway through). (Watch carefully so flatbreads don’t burn!) Transfer flatbreads to a cutting board.