THAI CHICKEN PIZZA
2 boneless skinless chicken breasts, cut in half
1/4 cup honey
1/4 cup rice vinegar
1 tsp ground ginger
1 TBSP garlic, minced
1/2 cup yellow onion, chopped
2 TBSP soy sauce
1 tsp crushed red pepper
1 TBSP olive oil
1-1/2 tsp corn starch
1 TBSP water
salt and pepper to taste (optional)
8 whole wheat naan bread
1 carrot, finally shredded
1-1/2 cups chopped peanuts, optional
2 cups shredded mozzarella cheese
Taste of Thai Garlic Chili Pepper Sauce
Place chicken in bottom of Instant Pot.
In a separate bowl, whisk together all ingredients except corn starch, water, and salt and pepper.
Pour over chicken.
Set Instant Pot to high pressure and cook for 7 minutes.
Quick release the pressure.
Remove chicken from Instant Pot and shred. Set aside.
Turn Instant Pot to saute. Combine the corn starch and water in a small bowl.
Pour the corn starch mixture into the Instant Pot and bring to a boil, stirring constantly. When the sauce thickens, add the shredded chicken back in. Mix together thoroughly. Add salt and pepper to taste.
Set oven to 350. Spread an equal amount of chicken on each naan bread. Sprinkle each with carrots, peanuts, and mozzarella cheese.
Bake at 350 for 15-20 minutes or until cheese is bubbly and starts to brown.
Remove from oven and top with garlic chili pepper sauce.