Thai Chicken Pizza
Party appetizer or dinner for four—your choice.
- 1 lime
- ⅓ cup (75 mL) creamy peanut butter
- 3 garlic cloves, peeled
- 3 tbsp (45 mL) reduced-sodium soy sauce
- 2 tbsp (30 mL) brown sugar
- 1 2" (5-cm) piece fresh gingerroot, grated (2 tsp/10 mL)
- 2 tsp (10 mL) Sriracha sauce
- 1 lb (450 g) chicken tenderloins
- Oil for spraying pan
- 1 pkg (8.8 oz/250 g) naan bread (2 pieces)
- 1 medium carrot, peeled
- ⅓ seedless cucumber
- ¼ cup (50 mL) loosely packed fresh cilantro leaves
Juice the lime with the Juicer to measure 3 tbsp (45 mL). Add the lime juice, peanut butter, garlic, soy sauce, sugar, ginger, and Sriracha sauce to the Manual Food Processor and process until smooth.
Reserve ¼ cup (50 mL) of the sauce in a small bowl. Place the remaining sauce in a medium-sized bowl. Add the chicken to the bowl and mix to coat.
Spray the Executive Nonstick Double Burner Grill with oil and heat over medium heat for 3–5 minutes. Add the chicken to one side of the pan, and add the bread to the other side.
Cook the chicken for 3–4 minutes per side, or until the internal temperature reaches 165°F (74°C). Cook each piece of bread for 2–3 minutes per side. Transfer the chicken to a clean mixing bowl and coarsely chop using the Salad Chopper.
Use the Multi-Grater & Slicer fitted with the coarse grater disk to grate the carrot and cucumber.
Spread 2 tbsp (30 mL) of the reserved sauce over each piece of bread. Top with the chicken and grated vegetables. Use the Herb Mill to grate cilantro over the top. To serve, cut each pizza into 8 pieces.
- 16 servings of 1 slice
Nutrients per serving:
U.S. Nutrients per serving (1 piece): Calories 110, Total Fat 4.5 g, Saturated Fat 1 g, Cholesterol 10 mg, Sodium 230 mg, Carbohydrate 12 g, Fiber 1 g, Sugar 3 g, Protein 5 g
This recipe makes an excellent party appetizer, but you can also serve it as a dinner for four.