Malaysian Chicken Pizza

  • 3/4 C rice vinegar
  • 1/4 C firmly packed brown sugar
  • 1/4 C low-sodium soy sauce
  • 3 Tbs. water
  • 1 Tbs. minced, peeled fresh ginger
  • 2 Tbs. chunky peanut butter
  • 1/2 to 3/4 tsp. crushed red pepper
  • 4 garlic cloves, minced
  • Cooking spray
  • 1/2 lb. skinless, boneless chicken breasts, cut into bite-sized pieces
  • 1/2 C (2 oz.) shredded reduced-fat, reduced-sodium Swiss cheese
  • 1/4 C (1 oz.) shredded part-skim mozzarella cheese
  • 1 (12-inch) Basic Pizza Crust
  • 1/4 C chopped green onions

Preheat oven to 500.

Combine first 8 ingredients in a bowl; stir well with a whisk.

Heat a nonstick skillet coated with cooking spray over medium heat. Add chicken, and sauté 2 minutes. Remove chicken from pan.

Pour rice vinegar mixture into pan and bring to a boil over medium-high heat. Cook mixture 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 crust, leaving a 1/2-inch border, and top with chicken mixture. Bake at 500 for 12 minutes on bottom rack in oven. Sprinkle with green onions. Place pizza on a cutting board; let stand 5 minutes.

Date Added:May 16, 2003
Classification:Burgers, Sandwiches & Pizza
Source:Cooking Light
Course:Main Course

Bake, Stovetop


The sauce for this was way too intense. Next time try substituting water for some of the soy and rice vinegar. Also, we used a full size pizza crust and doubled the topping ingredients. You might also want to try the bigger crust with a single batch of sauce and increase the chicken by half. The was really, really good, just too much flavor.