Saucy Thai Chicken Pizzas Recipe
Saucy Thai Chicken Pizzas Recipe photo by Taste of Home
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Saucy Thai Chicken Pizzas Recipe

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Contributor Gigi Miller, from Stoughton, Wisconsin, provided a fabulous recipe for sweet and salty chicken thighs that she serves with rice. We took it a step further, and used the chicken and sauce to make this restaurant-inspired Thai pizza. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
TOTAL TIME: Prep: 4-1/4 hours Bake: 10 min.
MAKES:12 servings
TOTAL TIME: Prep: 4-1/4 hours Bake: 10 min.
MAKES: 12 servings


  • 3 pounds boneless skinless chicken thighs
  • 3/4 cup sugar
  • 3/4 cup reduced-sodium soy sauce
  • 1/3 cup cider vinegar
  • 1 garlic clove, minced
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • 1 cup Thai peanut sauce
  • 2 prebaked 12-inch pizza crusts
  • 2 cups coleslaw mix
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 4 green onions, thinly sliced
  • 1/2 cup chopped salted peanuts
  • 1/4 cup minced fresh cilantro

Nutritional Facts

1 slice: 522 calories, 23g fat (6g saturated fat), 88mg cholesterol, 803mg sodium, 40g carbohydrate (9g sugars, 2g fiber), 37g protein.


  1. Place chicken in a 4- or 5-qt. slow cooker. In a small bowl, mix sugar, soy sauce, vinegar, garlic, ginger and pepper; pour over chicken. Cook, covered, on low 4-5 hours or until chicken is tender.
  2. Preheat oven to 450°. Remove chicken from slow cooker; discard cooking juices. Shred chicken with two forks; transfer to large bowl. Add peanut sauce; toss to coat.
  3. Place crusts on two ungreased 12-in. pizza pans or baking sheets. Spoon chicken mixture over crusts; top with coleslaw mix and cheese. Bake 10-12 minutes or until cheese is melted. Sprinkle with green onions, peanuts and cilantro. Yield: 2 pizzas (6 slices each).
Originally published as Saucy Thai Chicken Pizzas in Simple & Delicious February/March 2015

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Terena User ID: 3238586 221598
Reviewed Feb. 28, 2015

"This pizza is delicious! The peanut sauce and cilantro along with the crunch of the coleslaw mix and peanuts made it very tasty. I used chicken breasts instead of thighs, and I didn't have salted peanuts, so I used honey roasted peanuts. I will definitely make it again!"

browns19fan User ID: 919833 218150
Reviewed Jan. 18, 2015 Edited Mar. 2, 2016

"This was great! I prepared a half-recipe for the two of us. We had the chicken with rice first. A few days later I made the pizzas using two small pizza shells. That worked especially well for us because one of us doesn't eat nuts and the other dislikes cilantro. My husband loved both meals. Two keepers in one recipe -- a win-win situation.

Update: I now make the pizzas with 8" flour tortillas. I began with the pre-baked pizza crusts specified in the recipe, then tried both pitas and naan, but settled on the tortillas as being the least-filling option. I plan to try using a large, rectangular pre-baked crust as the base for a party-sized appetizer soon."

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