Sunday, March 27, 2011

Satay Chicken Pizza

In grad school I developed a slight obsession for Thai food and recently I have been brave enough to start experimenting with it in the kitchen. Granted it's normally in some Americanized version (my spicy peanut shrimp linguine which has yet to be featured here) or a pre-made kit but you have to start somewhere right? I'm also hindered by Mr. Lawyer's dislike of peanut sauces (and bean sprouts!).  I recently had the Thai Chicken Pizza from California Kitchen which was delicious but the copycat recipe had a bazillion ingredients, looked time consuming and required you to make your own pizza dough (my arch-nemesis!). I found another more simple recipe for Satay Chicken Pizza that used pitas instead of making your own crust, ingenious! I also had some satay sauce by Spiral Foods which did not have an overwhelming peanut flavor so the Lawyer could enjoy it.
Satay Chicken Pizza
(adapted from allrecipes.com)
Ingredients:
1 tablespoon vegetable oil
2 skinless, boneless chicken breast halves, chopped into pieces
2 tablespoons soy sauce
1 to 2 tablespoons brown sugar
1 cup prepared Thai peanut sauce (I used a whole lot less)
1 to 3 green onions, chopped (depending on how much you like green onions)
4 small (4 inch) pita breads
Shredded provolone cheese
1 carrot, shredded
Cilantro, chopped peanuts, or jalapenos for garnish
Directions:
1. Heat oil in a skillet over high heat. Saute chicken pieces in hot oil for 6 to 7 minutes. Add the soy sauce and brown sugar in during the last minute and let it simmer down. This adds some flavor and color to the chicken.
2. Preheat oven to 425 degrees F
3. Spoon desired amount of peanut sauce onto each pita. Sprinkle 1/4 of the browned chicken and 1/4 of the scallions on top of each. Top each pizza with cheese. Place on a lightly greased cookie sheet and bake in the preheated oven for 10 to 12 minutes, until the cheese is melted and bubbly. 
4. Let stand for 1 to 2 minutes and sprinkle with carrots, cilantro, jalapeno or peanuts.
So pretty. Such a keeper.
Reasons why this dish is wonderful:
1. No homemade pizza crust diaster!
2. Individual pizzas are easy to customize if you don't like something! I put more sauce and less cilantro on mine.
3. No need to cut it into pieces, pitas are easy to pick up and devour!
4. Provolone Cheese! I was a bit confused by this ingredient...provolone cheese and thai food?! But it worked really well with the flavors and added a nice tang to it. 
The perfect compromise sauce: light on the peanuts and a nice bit of zing
Notes on cilantro: I don't love it but I keep trying it in hopes that one day I will at least be able to enjoy it (much like my hunt for a super drinkable red wine. I'm leaning towards Pinot Noir by the way). It does not taste fresh, citrusy or lemon-limey to me. In fact it tastes kind of soapy, too much ruins a dish so I am always very reserved with it. Evidently this is fairly common and the NY Times ran a whole article on it which can be found HERE.

1 comment:

  1. Best idea the Thai ever had = coconut + lime. Make it happen.

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