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.
Malaysian Chicken Pizza
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.
More From Cooking Light
Total: 52 Minutes
- Calories: 350
- Fat: 12.2g
- Saturated fat: 4.6g
- Monounsaturated fat: 4.8g
- Polyunsaturated fat: 1.9g
- Protein: 20.5g
- Carbohydrate: 39.1g
- Fiber: 1.6g
- Cholesterol: 40mg
- Iron: 2.4mg
- Sodium: 525mg
- Calcium: 209mg
- 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
- 1 (12-inch) Basic Pizza Crust
- 1/4 cup chopped green onions
- 1. Preheat oven to 500°.
- 2. Combine first 8 ingredients in a bowl; stir well with a whisk.
- 3. 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.
- 4. 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.)
- 5. 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.
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