Malaysian Chicken Pizza

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asian_pizza_sm.jpgAn Asian pizza sounds like a strange idea, but this combination of tangy peanut sauced chicken, Swiss & mozzarella cheeses and a crispy crust was outstanding. Plus, if you have one person make the crust and another make the chicken, it comes together remarkably quickly for a weeknight meal.

3/4  cup  rice vinegar
1/4  cup  firmly packed brown sugar
1/4  cup  low-sodium soy sauce
3  tablespoons  water
1  tablespoon  minced peeled fresh ginger (optional)
2  tablespoons  chunky peanut butter
1/2  to 3/4 teaspoon crushed red pepper
4  garlic cloves, minced
Cooking spray
1/2  pound  skinless, boneless chicken breasts, cut into bite-sized pieces
1/2  cup  (2 ounces) shredded reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
1/4  cup  (1 ounce) shredded part-skim mozzarella cheese
1/4  cup  chopped green onions
Pizza crust

Preheat oven to 500°.

Combine first 8 ingredients in a bowl; stir well with a whisk.

Heat a nonstick skillet coated with cooking spray over medium heat. Add chicken, and sauté 2 minutes. Remove chicken from pan.

Pour rice vinegar mixture into pan, and bring to a boil over medium-high heat. Cook mixture 6 minutes or until slightly thickened. Return chicken to pan; cook 1 minute or until chicken is done. (Mixture will be consistency of thick syrup.)

Sprinkle cheeses over prepared crust, leaving a 1/2-inch border, and top with chicken mixture. Bake at 500° for 12 minutes on bottom rack in oven (or according to pizza crust directions). Sprinkle with green onions. Place pizza on a cutting board; let stand 5 minutes.

6 servings (really only feeds 2-3 people)
Calories: 293 (22% from fat)
Fat: 7.3g (sat 2.9g,mono 2.6g,poly 1.2g)
Original recipe

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