Tag Archives: Thai

Thai Chicken Pizza

My “What’s for Dinner Tonight?” recipe for Wednesday night was for Thai Chicken Pizza! The flavors in this were fabulous! It’s so different than your average cheese and pepporoni pie, so it’s a really great way to expand your palate a bit!

What’s for Dinner Tonight, Week 1


Thai Chicken Pizza

(Recipe adapted from Rachael Ray)


1 pizza dough, any brand
½ cup peanut satay sauce plus 2 tablespoons
½ teaspoon crushed red pepper flakes
1 package (2 cups) shredded provolone or Monterey Jack cheese
½ red bell pepper, thinly sliced
1 tablespoon olive oil
2 tablespoons soy sauce
2 teaspoons grill seasoning
1 lb chicken breast tenders
1 tablespoon honey
4 scallions, chopped
1 cup bean sprouts
2 tablespoons cilantro, chopped
¼ cup chopped peanuts


Preheat oven to 425 degrees.

Form pizza crust on pizza pan or cookie sheet.

Top with peanut satay sauce; spread it around as you would pizza sauce.

Sprinkle the pizza with some crushed red pepper flakes then top with cheese and peppers.  Bake until golden and bubbly, 15 to 17 minutes.

Preheat a grill pan over medium-high heat (or use a sauté pan).  Combine vegetable oil, soy sauce, remaining satay sauce, grill seasoning and honey.

Add chicken and coat evenly with mixture.

Let stand 10 minutes then grill (or sauté) chicken tenders 2 to 3 minutes on each side until firm.  Slice chicken into very thin strips.

Top the hot, cooked pizza with chicken, scallions, sprouts and cilantro.  Garnish with peanuts, cut and serve.

MMM! This was soooo good! This chicken was super moist, and the peanut flavor was amazing!


Beyond the PBJ…


Today, January 24th is National Peanut Butter Day! In honor this day, I thought I’d review my favorite nut butter… Barney Butter! Yes, I know, Barney Butter is not peanut butter, it is almond butter.. but it’s close enough, right?

Barney Butter

Overall Score: 5/5

Barney Butter is by far my FAVORITE nut butter out there. It has such a unique taste and texture to it that just cannot be matched. It’s slightly sweet, a tiny bit salty, and it’s made from only all natural, healthy ingredients of: Almonds, Evaporated Cane Juice, Palm Fruit Oil, and Sea Salt. I love it so much, because it doesn’t taste ‘healthy’ like other all natural almond or peanut butters.  It’s also not gritty like other nut butters can be… actually, it’s the exact opposite. It’s silky smooth, almost like Jif, but without all of those nasty hydrogenated oils! It doesn’t need to be refrigerated, and it doesn’t have that unpleasant oil separation.

Barney Butter comes in two varieties – smooth and crunchy (the crunchy’s my favorite), as well as single-serve 90 calorie packets. For each serving of Barney Butter, you get more protein than an egg, as much calcium as a 1/4 cup of milk, 14% of your daily fiber, and 8% of your daily iron. It’s also 100% natural, contains no trans fats or hydrogenated oils, has less saturated fat than peanut butter, and is high in magnesium and vitamin E!

My favorite way to enjoy Barney Butter is either between two pieces of bread with jelly (AB&J!), or plopped on top of a nice bowl of steaming hot oatmeal, like Kath and Tina! Since today is National Peanut Butter Day however, I thought I’d get a little creative, and use it in a recipe instead! Here’s what I came up with: Thai Peanut Almond Noodles!

Thai Chicken, Vegetable, and Barney Butter Noodles


1 lb boneless, skinless chicken breasts

1/2 cup Barney Butter (or other nut butter) smooth or chunky – I used chunky

2 tbsp soy sauce

2 tsp minced fresh ginger

8 ounces whole-wheat spaghetti

Assorted Vega tables: I used about 1 cup each of baby carrots, mushrooms, red bell pepper, brocolli, and snow peas

2 tbsp fresh cilantro, chopped


Bring a large pot of water to a boil for pasta, and make sure all of your vegetables are chopped to desired size.

Meanwhile, put chicken in a saucepan and cover with water, and bring to a boil. Cover, and reduce heat to low and let simmer until fully cooked, about 10 minutes.

Once cooked, move chicken onto a cutting board. Once cool enough to handle, shred into small, bite-sized pieces.

For the sauce: whisk together Barney Butter, soy sauce, cilantro and ginger in a large bowl. (I used the same bowl that I’d be serving out of) This mixture will be very thick, but will be thinned out later.

Once pasta water has boiled, cook pasta in water until slightly al dente, about one minute less than specified on package instructions. Add in vegetables (I added all but the mushrooms) to the pasta pot, and cook until the vegetables are just tender, about one minute more. Drain pasta and vegetables, reserving 1 cup of the cooking water.

Whisk the reserved cooking water into the Barney Butter mixture.

Add in pasta, vegetables, and chicken, and toss until throughly coated with the sauce.

Makes around 6 servings.

Oh my goodness, this was to die for! The Barney Butter totally made the dish! It just gave it such a nice, smooth, nutty flavor that I absolutely loved, and since it was the chunky kind there was little bits of almonds throughout that gave it a nice crunch! Again, you can definitely make this with any other nut butter, but Barney Butter is one of my favorites!

This would also be great served cold or at room temperature!