CHICKEN THAI PIZZA

12 oz. skinless, boneless Chicken Breast
(I usually use one large breast or two small ones)
½ c sliced green Onions
½ c sliced fresh Mushrooms
2 cloves Garlic, minced
4 T white Vinegar
4 T Soy Sauce
2 T Olive Oil (divided)
½ t ground Red Pepper
½ t Black Pepper
½ T Corn Starch
1-12” Boboli Pizza Crust
1 c shredded Mozzarella

Rinse chicken and pat dry with paper towels. Cut chicken into ½ inch pieces. In large bowl combine ½ of the green onions, the garlic, vinegar, soy sauce, the 1st T of olive oil and the peppers. Add the chicken and stir to coat. Let stand 30 minutes at room temperature.

Drain chicken, reserving marinade. Heat remaining oil in a large Wok or skillet. Add chicken pieces. Cook and stir for about 3 minutes (or until no longer pink). Stir cornstarch into reserved marinade. Add to skillet and cook and stir until thickened. Spoon evenly over Boboli crust and sprinkle with cheese, mushrooms and remaining onions.

Bake pizza at 450 degrees for 8-10 minutes, either on a pizza tin or directly on the oven rack.

1/03

1 c reduced-sodium Soy Sauce
¼ c Honey
½ t finely minced Garlic
4 pieces (6 oz each) Salmon Fillet
2 T Sesame Seeds

In a 1-2 quart pan, mix soy sauce, honey and garlic. Stir often over medium-high heat until glaze is reduced by about a third, 7-10 minutes.

Pour 3T glaze into a small bowl and reserve. Pour remainder into a shallow 2-3 quart baking dish. Set salmon pieces in dish, skin side up; let stand 15 minutes. Turn salmon pieces over.

Bake in a 450 degree oven until salmon has turned opaque at the edges but is still translucent in the center (cut to test), 15-20 minutes. Remove from oven.

Increase oven heat to broil. Brush salmon evenly with about half the reserved glaze and sprinkle evenly with sesame seeds. Broil 6” from heat until sesame seeds are toasted and salmon is opaque but still moist-looking in center of the thickest part (cut to test), 2-3 minutes.

Drizzle salmon with remaining reserved glaze. Use a wide spatula to transfer pieces to plates.

Sunset Magazine
December 2004