1teaspoonVietnamese chili sauceor dried chili flakes
1tablespoonoyster sauce
2tablespoonswater
Thai Chicken
10ouncesboneless skinless chicken breastcut into 3/4-inch cubes
1tablespoonolive oil
1/4cupspicy peanut sauce
Pizza
2tablespoonscornmealfor handling
16ouncespizza dough
2cupsshredded mozzarella cheese
1/4cupdiagonally sliced scallions
1/2cupwhite bean sprouts
1/4cupshredded carrots
1/4cupchopped roasted peanuts
2tablespoonschopped fresh cilantro
2tablespoonschopped cucumbersoptional
Instructions
Spicy Peanut Sauce
Combine all the sauce ingredients in a small saucepan over medium heat and bring to a boil.
Boil gently for 1 minute. Set aside.
Thai Chicken
Sauté the chicken in the olive oil in a pan over medium-high heat until just cooked, about 5 to 6 minutes. Do not overcook.
Refrigerate the chicken until chilled.
Once chilled, coat the chicken with 1/4 cup of spicy peanut sauce and return to the refrigerator.
Pizza
Preheat the oven to 425°F. If using a pizza stone, make sure it is in the oven while it is preheating. Spread cornmeal on a pizza peel or the back of a baking tray to easily transfer the pizza to the oven.
Stretch and press 8 ounces of pizza dough to form a round thin crust. Transfer the rolled-out dough to a pizza pan or pizza peel.
Use a large spoon to spread 1/4 cup of the spicy peanut sauce evenly over the dough, leaving the edge of the crust uncovered.
Cover the sauce with 3/4 cup of mozzarella.
Distribute half the chicken pieces over the cheese, followed by half the green onions, bean sprouts, and carrots, respectively.
Sprinkle an additional 1/4 cup of mozzarella over the toppings, followed by 1 tablespoon of chopped peanuts.
Transfer the pizza to the oven and bake until the crust is crisp and golden and the cheese is bubbly, about 9 to 10 minutes.
Remove the pizza from the oven and sprinkle with 1 tablespoon of chopped cilantro.
Repeat with the remaining ingredients for a second pizza.