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Prep 15min
Total40min
Servings8
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Ingredients
1
tablespoon chili or vegetable oil
3/4
pound boneless skinless chicken breast, cut into 1/2-inch pieces
1
teaspoon finely chopped gingerroot
1
can (8 ounces) no-salt-added tomato sauce
1
tablespoon chili puree with garlic
1
teaspoon soy sauce
1
package (16 ounces) ready-to-serve original pizza crust (12 to 14 inches in diameter)
1
can (8 ounces) sliced water chestnuts, drained
2
ounces small snow (Chinese) pea pods (1/2 cup)
1/3
cup sliced red onion
2
cups shredded mozzarella cheese (8 ounces)
1
tablespoon chopped fresh cilantro
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Steps
1
Heat oven to 375°F. Heat wok or 10-inch skillet over high heat. Add oil; rotate wok to coat side. Add chicken and gingerroot; stir-fry 2 to 3 minutes or until chicken is no longer pink in center. Reduce heat to medium. Stir in tomato sauce, chili puree and soy sauce.
2
Spoon chicken mixture onto pizza crust to within 1/2 inch of edge. Top with water chestnuts, pea pods and onion. Sprinkle with cheese.
3
Bake 15 to 20 minutes or until pizza is hot and cheese is melted. Sprinkle with cilantro.
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Try topping the pizza with other Asian vegetables. Instead of or in addition to the water chestnuts, add sliced green onions, bamboo shoots and sliced mushrooms.
Cutting the pizza into small wedges or squares turns this recipe into a great appetizer.
Add an Asian cabbage salad and fresh pineapple.
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Nutrition Facts
Serving Size:1 Serving
Calories
285
Calories from Fat
100
Total Fat
11 g
Saturated Fat
5 g
Cholesterol
40 mg
Sodium
450 mg
Potassium
340 mg
Total Carbohydrate
27 g
Dietary Fiber
1 g
Protein
20 g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
4%
4%
Calcium
22%
22%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 1 Vegetable; 2 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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