THAI PIZZA WITH PEANUT SAUCE
Yield Portion Size
2 |
Chicken boneless thighs
|
1/2 cup | |
1 cup |
Natural creamy peanut butter
|
1 tbsp |
Lime juice
|
1 tbsp | |
1 medium clove |
Garlic, crushed
|
1 tbsp |
Brown sugar
|
1 dash |
Red pepper flakes
|
2 tbsp |
Hot water
|
1 tsp |
Wesson® Canola Fry Oil
|
1 cup | |
1 tsp | |
1 |
Prebaked whole wheat pizza crust (12-inch)
|
1 cup |
Mozzarella cheese, shredded
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 299 mg | 30% |
Carbohydrate | 73 g | 24% |
Cholesterol | 53 mg | 18% |
Total Fat | 44 g | 67% |
Iron | 3 mg | 16% |
Potassium | 108 mg | 0% |
Calories | 825 kcal | 41% |
Sodium | 2331 mg | 97% |
Protein | 37 g | 75% |
Polyunsaturated Fat | 11 g | 53% |
Saturated Fat | 11 g | 55% |
Sugars | 26 g | 3% |
Dietary Fiber | 11 g | 42% |
Vitamin C | 13 mg | 22% |
Vitamin A | 407 iu | 8% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Marinate chicken in La Choy® Teriyaki Sauce 4-5 hours. Grill until juices run clear. Remove chicken from grill and chop. Set aside.
-
Step 2
Whisk peanut butter, lime juice, La Choy® Soy Sauce, garlic, brown sugar, red pepper flakes and hot water in medium bowl. Set aside.
-
Step 3
Heat Wesson® Canola Fry Oil in skillet over med-high heat. Add La Choy® Asian Stir-Fry Vegetables and stir fry 2-3 minutes. Add 1 teaspoon La Choy® Soy Sauce and set aside.
-
Step 4
To assemble - spread peanut sauce over crust. Top with chicken, vegetables and mozzarella cheese. Bake at 400°F about 12 minutes until lightly browned and cheese melts.
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