Thursday, April 1, 2010

Malaysian Chicken Pizza

Malaysian Chicken Pizza is a weekday favorite in my house. When I make it,I feel like we are eating at California Pizza Kitchen. This recipe originally came from cooking light, but like all recipes I take from cooking light, I tweaked it a little bit. This probably makes it a little less "light" but ultimately, it became a dish my husband requests all the time--so I think the changes were worth it.

The first few times I made this pizza, I had the issue that the sauce never became very thick and would drip over the edges and burn. I realized the sauce needed to simmer for at least 10-12 minutes (the directions said 6 minutes), and extra peanut butter really helped too (3 heaping tablespoons versus 2) as well as firmly packing the brown sugar. I also started adding extra mozzarella in order to keep the sauce from running over the edges. Again, this probably makes the pizza a little less "light" but much more successful.

Here is what you will need:

Step 1: Preheat oven to 500°. Chop the chicken into bite-sized pieces.

Step 2: Heat a nonstick skillet coated with cooking spray over medium heat. Add chicken, and sauté 2 minutes.

Step 3: While the chicken is cooking, combine the first 8 ingredients in a bowl--peanut butter, rice vinegar, crushed red pepper, water, minced ginger, brown sugar, low-sodium soy sauce, and garlic; stir well with a whisk.

Step 4: Remove chicken from pan. Pour the rice vinegar mixture into the pan, and bring it to a boil over medium-high heat. Cook mixture until slightly thickened. This always takes me at least 10-12 minutes.

Step 5: Return the chicken to the pan; cook for 1 minute or until the chicken is done. (Mixture will be the consistency of thick syrup.)

Step 6: Sprinkle cheese over prepared crust, leaving a 1/2-inch border (I don't measure this, I just sprinkle it all over the pizza---if you really want to keep this light, use the measurements from the original ingredients listed below), and top with the chicken mixture. I cannot emphasize enough, just spoon the chicken onto the pizza with a little bit of sauce, and leave a decent border. If the pizza looks sufficiently covered, do not pour the remaining sauce over the pizza because it will drip over the crust and burn.

Step 7: Bake at 500° for 12 minutes on the bottom rack in oven. Sprinkle with green onions. Place pizza on a cutting board; let stand 5 minutes.

The list of ingredients:
3/4 cup rice vinegar
1/4 cup firmly packed brown sugar
1/4 cup low-sodium soy sauce
3 tablespoons water
1 tablespoon minced peeled fresh ginger
2 tablespoons chunky peanut butter (I find 3 heaping tablespoons makes for a much better pizza)
1/2 to 3/4 teaspoon crushed red pepper
4 garlic cloves, minced
Cooking spray
1/2 pound skinless, boneless chicken breasts, cut into bite-sized pieces
1/2 cup (2 ounces) shredded reduced-fat, reduced-sodium Swiss cheese (I only use mozzarella because that is what I usually have on hand)
1/4 cup (1 ounce) shredded part-skim mozzarella cheese
1 (12-inch) Basic Pizza Crust
1/4 cup chopped green onions


  1. This is an all-time Crawford house favorite

  2. JCraw are those your wrists lending a hand in the kitchen? If so, nicely done.

    The 'zza looks delicious, but I'm allergic to peanuts. Any suggestions from Capital Chef on peanut substitutes for dishes like this? Can I omit the PB and maintain the flavor? Please advise!

    Befuddled in Belknap County

  3. Dear Befuddled in Belknap,

    Unless Jason has taken to using pink nail polish, those are my wrists, but that is his camera handywork you are seeing in that picture. haha.

    So I've been doing a little research on peanut substitutes, and by that, I mean I did a google search. My guess is that almond or cashew butter would be the best option.

    This link has the 5 best peanut butter substitutes--despite the fact that they list "hummus" as a substitute (it is definitley not), I think their descriptions are helpful

    It sounds to me like cashew butter might be your best option. For this recipe, you want the salty/sweet option. Almond Butter would be my next choice.

    yours truly,
    Capital Chef


Thank you for taking the time to write! I appreciate the feedback.