Chicken Stir Fry Pizza
Here at Lane's, we're all about experimenting and trying to find new ways to create and combine flavors from all over the globe. Chicken stir fry isn't always the first thing you think of when considering pizza toppings, but it will be a lot higher on your list after you try this recipe. Trust us!
Pow Pow Marinade
2 cups of Green or Napa Cabbage, shredded
1 cup of Carrot, shredded
1 medium Bell Pepper, sliced
1 whole small or ½ large White or Sweet Onion, sliced
4 Boneless and Skinless Chicken Thighs
Pizza Dough(Homemade/Store Bought/Canned), enough to make a 12” pizza
2 Tablespoons Butter, melted
2 Tablespoons Vegetable or Canola Oil
1 cup of Muenster Cheese, shredded
Marinade chicken thighs in ¼ cup of Pow Pow marinade for at least 1 hour, up to overnight in your refrigerator.
Bake/Grill/Smoke the chicken thighs at 350 degrees Fahrenheit until internal temperature reads 160 degrees Fahrenheit. Let the chicken rest for 15-20 minutes or until cool enough to handle. Slice chicken into thin slices or into bite sized chunks.
Add oil to a preheated non-stick skillet or your favorite wok, sauté/stir fry the vegetables until soft and slightly browned and set aside. Season to taste with Q-NAMI rub.
Simmer ½ cup of Pow Pow sauce in a small sauce pan or pot over medium heat until reduced by half. Optionally, if you are short on time, mix 1 Tablespoon of corn starch to 1 Tablespoon of water and add to the sauce as it starts to simmer and stir until thickened.
Preheat your oven or grill to a minimum of 500 degrees Fahrenheit and add a pizza stone if you have one. Alternately, a large cast iron pan or griddle will work for this too.
Add sauce, chicken, and vegetables to the crust. Top with shredded cheese. Brush melted butter on edges of crust and season with Q-NAMI rub.
Bake/Grill pizza for 5-10 minutes, until crust has crisped on bottom and edges are golden brown and slightly charred.
Slice and enjoy!
- Garnish with thinly sliced green onion
- Rotate pizza once or twice while cooking to avoid burning the bottom crust