Thai Chicken Pizza

Crust
Make your favorite pizza dough recipe.

Peanut Sauce
1/4 c. creamy peanut butter
2 T. teriyaki sauce
2 T. hoisin sauce
1 T. brown sugar
2 T. water
2 t. sesame oil
1 t. soy sauce
1 1/2 t. minced onion
1 clove garlic, minced
1/2 t. crushed red pepper flakes
1 t. minced gingerroot

Toppings
1 boneless skinless chicken breast half
1 1/2 t. olive oil
1 1/4 c. grated mozzarella
2 green onions
1/2 c. bean sprouts
1/2 carrot julienned
2 t. minced cilantro
1 T. chopped peanuts

• Prepare your pizza crust according to crust directions.
  
• Mix together the ingredients for the peanut sauce in a small bowl. Pour this mixture into a food processor or blender and blend for about 15 seconds or until the garlic, onion, and ginger reduced to small particles. Pour this mixture into a small pan over medium heat and bring to a boil. Cook for 1 minute. Don't cook too long or your sauce will become lumpy.
• Slice the chicken into bite sized pieces
• Pour 1/3 of the peanut sauce over the chicken in a sealed container in the refrigerator and marinate for at least 2 hours.
  
• Heat 1 t. of oil in a small pan over medium/high heat.
  
• Cook the marinated chicken 3 to 4 minutes in the pan.
• Roll out your pizza crust and place on the baking sheet or pizza pan. Preheat the oven to 500 degrees.
  
• Spread a thin coating of the remaining peanut sauce on the pizza crust. You may have leftover sauce.
• Sprinkle 1 c. of the grated mozzarella over the peanut sauce.
• Slice the green onions. Spread the onions over the cheese.
• Arrange the chicken of the pizza.
• Next, add the bean sprouts and julienned carrots.
  
• Sprinkle the leftover mozzarella just over the center of the pizza.
• Sprinkle the cilantro over the mozzarella, then the chopped nuts on top.
• Bake the pizza for 10-12 minutes or until the crust turns golden brown.
  
• Slice the pizza.
• Enjoy!

Mike and I made this pizza the other night for dinner. It was fabulous!! It was more work then I like to put into making pizza, but definitely worth it!

Egg Rolls with Thai Dipping Sauce

• Recipe From HERE
• 
  
• 1 pound ground pork
• 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• 1 quart peanut oil for frying
• 2 tablespoons all-purpose flour
• 2 tablespoons water
• 2 cups shredded cabbage
• 2 ounces shredded carrots
• 8 (7 inch square) egg roll wrappers
• 2 tablespoons sesame seeds (optional)
• 
  

1. Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
2. In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
3. Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
4. Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired

Thai Dipping Sauce

recipe found HERE

• 3/4 cup water
• 2 teaspoons cornstarch
• 1/3 cup seasoned rice vinegar
• 1/4 cup brown sugar
• 1 1/2 tablespoons reduced sodium soy sauce
• 1 tablespoon fresh ginger, grate
• 2 cloves garlic, smashed
• 1/2 teaspoon crushed red pepper flakes

1. 1

   Whisk together all the ingredients in a small saucepan.

2. 2

   Bring to a boil, whisking all the while until it thickens.

3. 3

   Remove from heat and cool to room temperature

Thai Chicken Peanut Noodles

A special thanks to Lara @ Recipe Shoebox for this fabulous recipe!

The ingredients:
1 lb. whole wheat thin spaghetti noodles
2 Tbs. sesame oil
1 garlic clove, peeled
1-inch piece of fresh ginger, peeled
1/2 cup creamy peanut butter
1/4 cup soy sauce
2 Tbs. brown sugar
1 Tbs. rice vinegar
1 tsp. red pepper flakes
1/3 cup water
2 Tbs. extra virgin olive oil
1/2 cup white onion, finely chopped
1/2 cup red or orange bell pepper, finely chopped
3 cups chicken breast, cooked and shredded
1/4 cup cilantro leaves, finely chopped
2 Tbs. toasted sesame seeds

Boil and cook noodles according to package directions. Meanwhile prepare sauce in the food processor or blender. Place garlic and ginger in food processor until well chopped. Add peanut butter, sesame oil, soy sauce, brown sugar, vinegar, and red pepper flakes. Pulse until well combined and slowly add hot water (to taste). Blend well, set aside.

Place olive oil in hot skillet over medium heat. Saute onion and bell pepper for 5 minutes or until softened. Stir in cooked chicken breast, cilantro, and salt. Stir until heated through.

Add sauce and chicken mixture to noodles. Toss to coat and garnish with peanuts and sesame seeds, if desired. Makes 6 servings.

Yum! This was an out of the ordinary dish for our family...but hey, we like to try new foods! Believe me, it was well worth it! Fabulous!

*We mixed the sauce in with the noodles, but I think it looks better when the sauce is served on top.