Malaysian chicken pizza is a pie with a spicy, sweet, peanut butter and soy sauce-based sauce that seemed ahead of its time in 1991 when it first ran. Twenty years later and it’s still a new adventurous pizza for most people. If you like barbecue chicken pizza, you’ll love this.
3/4 cup rice vinegar
1/4 cup firmly packed brown sugar
1/4 cup low-sodium soy sauce
1 tablespoon minced peeled fresh ginger
3 tablespoons water
2 tablespoons natural-style chunky peanut butter
1/2 to 3/4 teaspoon crushed red pepper
4 garlic cloves, minced
1 tablespoon canola oil
1/2 pound skinless, boneless chicken breasts, cut into bite-sized pieces
3/4 cup (3 ounces) shredded Swiss cheese
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
Combine first 8 ingredients in a bowl; stir well with a whisk.
Heat a nonstick skillet over medium heat. Add canola oil to pan; swirl to coat. Add chicken; cook 2 minutes, stirring frequently. Remove chicken from pan.
Pour rice vinegar mixture into pan; bring to a boil over medium-high heat. Cook 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 Basic Pizza Crust, leaving a 1/2-inch border; top with chicken mixture. Bake at 500° on bottom oven rack for 12 minutes or until crust is golden. Sprinkle with green onions. Let stand 5 minutes before cutting.
This recipe originally ran in Cooking Light September/October, 1991 and was updated for the November, 2012 25th anniversary issue.
I made this tonight...It's one of the select few recipes my husband said to make any day of the week, whenever I want!! It is super yum. The only changes I made: Browned the chicken in Spam, added a teaspoon of sesame seed oil to the sauce before cooking and...sorry, I love Pillsbury pizza dough. It's pretty fool proof and delish!
I expected this recipe to blow me away because I love this type of cuisine and the reviews were so rave. But, I found the sauce a little unbalanced. I ended up drizzling my pieces with hoisin to give it a little more sweetness. I used rotisserie chicken so maybe because I didn't reduce my sauce in the same pan that the chicken was browned in, the sauce lost some complexity. Having said that, this is a great change from everyday pizza and easy enough to make ahead of time so you can just pop in the oven after work.
Great combination of flavors. The sauce is intense and I could see adapting it to other uses like salad dressing or asian noodles. My two young boys ate it up. I'd probably make extra next time to spread over two pies.
Good recipe, fairly quick, even with clean-up. Used Whole Foods prepared pizza crusts and should have baked at 400, as they start to burn after 7-8 minutes at 500. Sauce also took more like 10 minutes to thicken. Don't overcook the chicken at first, I think it just needs to be done on the outside. Baking in oven will finish it off. Otherwise, you end up with dry chicken. I used creamy peanut butter and just tossed some chopped peanuts on top, turned out fine. Served it with a side of marinated English cucumbers and sweet onions. Nice meal.
I made this pizza few months ago and my husband is still talking about it. We used a pre-baked crust, but otherwise followed the recipe. The sauce took a little longer to thicken than expected, but worth the wait! The green onions are a must as they lend a crisp green flavor that balances out the sweet, potent sauce. A keeper!
I used pre-made whole wheat dough rather than making my own. The pizza was delicious! I had to cook the sauce closer to 10 minutes to get the thickness to a more syrupy consistency. The green onion topping is a must--the green onions really balance out the pizza flavor and adds a nice fresh color to an otherwise very brown meal. I will certainly make this again.
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