Tuesday, May 6, 2008

Having Fun with Wedding Gifts


My husband and I went to a wedding over the weekend. The wedding was for one of Taylor's co-workers. Normally I don't give theme gifts, but this idea just popped in my head and sounded like fun.

Over the last couple of months I have made a tasty dish, Malaysian Chicken Pizza. My wonderful sister-in-law gave me the recipe that was published in Cooking Light.

Taylor's co-worker had a chance to taste the pizza when he took some leftovers for lunch one day. The co-worker loved it and kept asking Taylor when I was going to cook it again. Of course I felt very flattered, although I just followed the recipe. Anyway, I decided to give the happy couple a pizza stone, holder, pizza cutter, two of the liquid ingredients, and the yummy recipe for the pizza.

The pizza is wonderful. Especially if you enjoy ethnic food, which I do! If you try this wonderful dish, let me know what you think.


Malaysian Chicken Pizza

Ingredients

3/4 cup rice vinegar
1/4 cup firmly packed brown sugar
1/4 cup low-sodium soy sauce
3 tablespoons water
1 tablespoon minced peeled fresh ginger
2 tablespoons chunky peanut butter
1/2 to 3/4 teaspoon crushed red pepper
4 garlic cloves, minced
Cooking spray
1/2 pound skinless, boneless chicken breasts, cut into bite-sized pieces
1/2 cup (2 ounces) shredded reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
1/4 cup (1 ounce) shredded part-skim mozzarella cheese
1 (12-inch) Basic Pizza Crust
1/4 cup chopped green onions

Preparation

Preheat oven to 500°.

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 sauté 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 cheeses over prepared crust, leaving a 1/2-inch border, and top with chicken mixture. Bake at 500° for 12 minutes on bottom rack in oven. Sprinkle with green onions. Place pizza on a cutting board; let stand 5 minutes.

Yield

6 servings

Nutritional Information

CALORIES 293(22% from fat); FAT 7.3g (sat 2.9g,mono 2.6g,poly 1.2g); PROTEIN 18.2g; CHOLESTEROL 33mg; CALCIUM 151mg; SODIUM 487mg; FIBER 1.8g; IRON 2.4mg; CARBOHYDRATE 38.3g Jill Melton , Cooking Light, MAY 2002

5 comments:

steviewren said...

This recipe has an interesting combination of flavors. I don't think I have ever tried ginger, peanut butter and cheese in the same dish. Please invite me over next time to make it!

Rachel said...

I will. It is wonderful. Very rich. I might need to make a small salad to complement it.

Betsy Brock said...

This sounds very yummy! Thanks for sharing it. I make a spicey Thai pasta dish that has peanutbutter in it. And what a great wedding gift...especially knowing beforehand that he would love and appreciate it! Great idea! :)

tincanlily said...

I am not known for my cooking. My husband however like to try different pizzas. We also subsrcibe to Cooking Light. I will put it on the Sunday dinner list.
Denise

Cyrus Summy said...

Haha, anything involving edible stuff - like chocolates or fruits or pizza - can make pretty neat gifts. If it's a gift for Valentine's day or an anniversary, it could be eaten together by the couple. Yours is a wonderful and tasty gift.