Thai Chicken Pizza
- Number of Servings: 4
Ingredients
1 lb. chicken breast, sliced2 Tbsp. fish sauce2 T. lime juice2 T. packed brown sugar4 1/2 tsp. rice vinegar1 tsp. asian chili sauce1 T. olive oil2 tsp. sesame oil1 T. minced garlic1/2 cup sliced green onion (scallions)1/2 cup fresh cilantro, torn1 cup fresh bean sprouts1 cup sliced fresh button mushrooms6 T. Bangkok Padang peanut dipping sauce4 flatout wheat flat breads4 oz. mozzarella cheese, shredded
Whisk together brown sugar, chili sauce, fish sauce, lime juice, rice vinegar, olive oil, and sesame oil. Divide in half.
Thinly slice chicken breast then add minced garlic and half of sauce. Stir. Let marinate covered in refrigerator for at least 2 hours.
In non-stick skillet saute chicken till sauce sticks to chicken and chicken is no longer pink. Approx. 5-8 minutes. Take off heat and set aside.
Heat oven to 450 degrees. Take remaining marinade and add the peanut dipping sauce. Stir. Place 2 Tbsp. sauce on flatbread and spread almost to edges. Then layer 1/4 th of the chicken , bean sprouts, mushrooms and cheese over the sauce. Then sprinkle with green onions. Bake 10 -15 minutes. Repeat with remaining flatbreads. (Time varies depending whether you use a hot pizza stone already in the oven or are using a cookie sheet placed in the oven after pizza is assembled.)
Once pizza is removed from the oven add torn cilantro leaves. (And shredded carrots if desired.)
Number of Servings: 4
Recipe submitted by SparkPeople user PLEASANTMOM.
Thinly slice chicken breast then add minced garlic and half of sauce. Stir. Let marinate covered in refrigerator for at least 2 hours.
In non-stick skillet saute chicken till sauce sticks to chicken and chicken is no longer pink. Approx. 5-8 minutes. Take off heat and set aside.
Heat oven to 450 degrees. Take remaining marinade and add the peanut dipping sauce. Stir. Place 2 Tbsp. sauce on flatbread and spread almost to edges. Then layer 1/4 th of the chicken , bean sprouts, mushrooms and cheese over the sauce. Then sprinkle with green onions. Bake 10 -15 minutes. Repeat with remaining flatbreads. (Time varies depending whether you use a hot pizza stone already in the oven or are using a cookie sheet placed in the oven after pizza is assembled.)
Once pizza is removed from the oven add torn cilantro leaves. (And shredded carrots if desired.)
Number of Servings: 4
Recipe submitted by SparkPeople user PLEASANTMOM.
Nutritional Info Amount Per Serving
- Calories: 461.2
- Total Fat: 17.9 g
- Cholesterol: 82.2 mg
- Sodium: 1,599.0 mg
- Total Carbs: 37.8 g
- Dietary Fiber: 9.0 g
- Protein: 45.5 g
Member Reviews