Malaysian Chicken Pizza+

6 points – 6 pieces per pizza

  • 3/4       cup rice vinegar
  • 1/4       cup firmly packed brown sugar
  • 1/4       cup low sodium soy sauce
  • 3          Tbsp water
  • 1          Tbsp minced peeled fresh ginger
  • 2          Tbsp chunky peanut butter
  • 1/2       tsp crushed red pepper
  • 4          garlic cloves, minced
  • 1/2       lb skinless, boneless chicken breasts, cut into bite sized pieces
  • 1/2       cup shredded Swiss cheese
  • 1/4       cup shredded mozzarella cheese
  • 1          Pillsbury pizza crust
  • 1/4       cup chopped green onions

Preheat oven to 500 degrees.

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 saute 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 cheese over prepared crust, leaving a 1/2 inch border, and top with chicken mixture.  Bake at 500 for 12 minutes on low rack in oven.  Sprinkle with green onions.  Let stand 5 minutes before cutting.

(I actually spread this out to cover 2 pizza crusts)

  • Calories: 293
  • Fat: 7.3g
  • Fiber: 1.8g

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