Lunch: Malaysian Chicken Pizza

Recipe by Jill Melton 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

This recipe includes fertility superfoods such as:

Chicken Breast

Health and fertility benefits of Malaysian Chicken Pizza

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen

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

Instructions

Preheat oven to 500 °.
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.

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