Thai Chicken Pizza
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Thai Chicken Pizza calories by ingredient
Introduction
One of my DH favorite pizza's is California Pizza Kitchens Thai Chicken Pizza. This is my diet version that he is quite satisfied with. It is definately not a low sodium dish. I sometimes use water chestnuts instead of bean sprouts. Also you can add after baking, shredded (or julienned) carrots, cucumber,or red pepper if desired. A very versitile recipe. One of my DH favorite pizza's is California Pizza Kitchens Thai Chicken Pizza. This is my diet version that he is quite satisfied with. It is definately not a low sodium dish. I sometimes use water chestnuts instead of bean sprouts. Also you can add after baking, shredded (or julienned) carrots, cucumber,or red pepper if desired. A very versitile recipe.Number of Servings: 4
Ingredients
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1 lb. chicken breast, sliced
2 Tbsp. fish sauce
2 T. lime juice
2 T. packed brown sugar
4 1/2 tsp. rice vinegar
1 tsp. asian chili sauce
1 T. olive oil
2 tsp. sesame oil
1 T. minced garlic
1/2 cup sliced green onion (scallions)
1/2 cup fresh cilantro, torn
1 cup fresh bean sprouts
1 cup sliced fresh button mushrooms
6 T. Bangkok Padang peanut dipping sauce
4 flatout wheat flat breads
4 oz. mozzarella cheese, shredded
Directions
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.