Malaysian Chicken Pizza

Randy Mayor; Jan Gautro

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.

Yield: 6 servings
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 19 Minutes
Total: 52 Minutes

Nutritional Information

Amount per serving
  • 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

Ingredients

  • 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

Preparation

  1. 1. Preheat oven to 500°.
  2. 2. Combine first 8 ingredients in a bowl; stir well with a whisk.
  3. 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. 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. 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.
Note:

This recipe originally ran in Cooking Light September/October, 1991 and was updated for the November, 2012 25th anniversary issue.

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