SPICY THAI CHICKEN PIZZA

Ingredients

• 1/3 cup low-sodium soy sauce
• 1-1/2 tablespoons Hoisin sauce
• 1-1/2 tablespoons light brown sugar
• 2 cloves garlic, minced
• 1 teaspoon crushed red pepper flakes
• 2 tablespoons olive or chili oil, divided
• 1 large boneless skinless chicken breast, cut into 1/2-inch pieces
• 2 BAYS^® English Muffins, split and lightly toasted
• 1/2 cup shredded mozzarella cheese
• 1/2 cup grated gruyere cheese
• 2 green onions, thinly sliced lengthwise into matchsticks
• 2 tablespoons matchstick-sliced carrots
• 1 tablespoon snipped fresh cilantro

Instructions

• Preheat oven to 350° F. Combine soy sauce, Hoisin sauce, sugar, garlic and pepper flakes in small bowl; set aside.
  
  
• Heat 1 tablespoon oil in medium non-stick skillet over medium-high heat. Sauté chicken until no longer pink, about 3 minutes. Pour soy sauce mixture into skillet and cook until thickened, about 2 to 3 minutes, coating chicken well.
  
  
• Brush muffin halves evenly with 1/2 tablespoon oil. Top with cheeses, chicken mixture, green onions and carrots. Drizzle with remaining 1/2 tablespoon oil. Bake 3 to 5 minutes or until cheese is golden and bubbly. Sprinkle with snipped cilantro. Serve immediately.