Thai Chicken Pizza

     This is the same recipe as Thai Chicken but made into a pizza!! It is similar to the Thai pizza at California Pizza Kitchen.

SPICY PEANUT SAUCE:

• 1-1/2 tbsp creamy peanut butter
• 2 tbsp vegetable oil
• 2 tbsp soy sauce
• 2 tbsp sugar
• 2 tsp rice wine vinegar
• 1/2 tsp dark sesame oil
• 1/8 tsp ground cayenne pepper (more if you like it hot!)

CHICKEN MIXTURE:

• 2-3 skinless, boneless chicken breast halves (about 1 pound), fresh or frozen
• Spicy Peanut sauce
• 2 tsp vegetable oil
• 1 tbsp bottled minced garlic
• 1 tbsp bottled chopped ginger
• 1-2 bunches scallions for 3/4 cup chopped
• 1 can sliced bamboo shoots, optional
• 1 tbsp soy sauce
• 1 tbsp dry sherry
• 1 tsp sugar
• one Boboli pizza crust
• 1/2 cup shredded mozzarella cheese

1. Preheat oven to 400 degrees. If the chicken is frozen, run it under hot water so you can remove any packaging. Place the chicken on a microwave-safe plate and microwave 2 minutes, uncovered, on high, to begin defrosting. Meanwhile, make the Peanut sauce and set aside.

3. Heat the oil in a 12-inch skillet over high heat. Cut the chicken into short strips about 1/2 inch wide, adding them to the skillet as you cut. Add the garlic and ginger and cook until the chicken is no longer pink, 5 to 7 minutes, stirring frequently.

4. While the chicken cooks, cut the scallions into 1/4-inch slices, using the white and enough of the tender green tops to make 3/4 cup; drain the bamboo shoots, if using. Set each aside.

5. When the chicken is no longer pink, add the scallions, bamboo shoots, soy sauce, sherry, and sugar. Stir well, then add the Peanut Sauce and stir well again. Cook until heated through, about 2 minutes. Spread mixture over the pizza crust and top with mozzarella cheese. Bake at 400 degrees for about 15 minutes or when cheese is bubbling.