Malaysian Chicken Pizza
Cooking Light

(Kiy Note: Make this once, and it will become a family fav!)

¾ cup rice vinegar
¼ cup firmly packed brown sugar
¼ cup low-sodium soy sauce
3 tablespoons water
1tablespoon minced peeled fresh ginger
2 tablespoons chunky peanut butter
½ to ¾ teaspoon crushed red pepper
4 garlic cloves, minced
Cooking spray
½ pound skinless, boneless chicken breasts, cut into bite-sized pieces
½ cup (2 ounces) shredded reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
¼ cup (1 ounce) shredded part-skim mozzarella cheese
1 (12-inch) Basic Pizza Crust (or any pizza crust, I use those ready made ones found at the grocery store)
¼ cup 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. (Kiy Note: I tend to use leftover chicken, but I have done this in a pinch.)

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.

Yield: 6 servings


CALORIES 293(22% from fat); FAT 7.3g(sat 2.9g,mono 2.6g,poly 1.2g); PROTEIN 18.2g; CHOLESTEROL 33mg; CALCIUM 151mg; SODIUM 487mg; FIBER 1.8g; IRON 2.4mg; CARBOHYDRATE 38.3g

Jill Melton
Cooking Light, MAY 2002

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