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Recipe courtesy of Jen Cook

Asian Chicken with Peanut Sauce

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  • Level: Intermediate
  • Total: 2 hr 30 min
  • Prep: 1 hr
  • Inactive: 1 hr
  • Cook: 30 min
  • Yield: 2 to 4 servings
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Peanut Sauce:

1 cup creamy peanut butter

1/4 cup chicken stock

3 ounces unsweetened coconut milk

1 lime, freshly squeezed

1-ounce soy sauce

1 tablespoon fish sauce

1 tablespoon hot sauce (recommended: Salsita Habanero Chiles)

1 scallion

2 cloves garlic

1 tablespoon chopped ginger


1/2 cup white rice vinegar

1 tablespoon soy sauce

1/4 cup plus 1 tablespoon honey

3 tablespoons sesame oil

1 tablespoon toasted sesame seeds, including black seeds

2 teaspoons pressed fresh ginger

1 tablespoon orange zest

Pinch Hawaiian red salt

Pinch red pepper flakes

10 large mint leaves, chopped

1 pineapple, peeled, cored and cut into round slices


1 packet dry yeast

3/4 cup warm water

1/2 teaspoon sugar

1 1/2 cups all-purpose flour

1/4 cup whole-wheat flour

1 teaspoon kosher salt

2 tablespoons cornmeal

1 tablespoon toasted sesame seeds

1 tablespoon orange zest

3 tablespoons sesame oil

1/2 teaspoon pressed fresh ginger

1/2 teaspoon pressed fresh garlic


1 pound chicken breasts

1 tablespoon canola oil

Salt and freshly ground black pepper

Topping for Pizza:

1 red pepper, seeded and sliced into thin strips

1 avocado, cut into bite-size pieces 

Cilantro leaves


  1. Peanut sauce: 
  2. Combine all the ingredients in food processor and mix until well blended. Set aside. 
  3. Marinade: 
  4. Mix all the ingredients, except the pineapple, together in a bowl, then add the pineapple slices. Let sit for a minimum of 30 minutes. This can also be made a day ahead and refrigerated. 
  5. Preheat the grill to medium and grill each side of the pineapple until they have deep brown grill marks. Remove and slice into desired bite-size pieces. Set aside. 
  6. Dough: 
  7. Preheat the grill and the oven to 400 degrees F. 
  8. Mix the yeast, water and sugar together in a small bowl until the yeast dissolves into a smooth, beige color. Let stand for 5 minutes. 
  9. Using a stand mixer, add the flours, salt, cornmeal, sesame seeds, and orange zest, and mix with dough hook. Add the yeasted water and mix for 30 seconds. Add the sesame oil, ginger and garlic. If the dough is too dry, add drops of water until it becomes moist. Place dough in oiled bowl, cover with plastic wrap and let rise for 30 minutes. 
  10. When ready to roll out, cut the dough into 2 pieces and roll out each piece to desired thickness. 
  11. This will give you 2 individual pizzas or you can choose to do one. Put the dough on a preheated pizza stone, if using an oven or a mesh grilling tray, if using a grill. Depending on the thickness of the crust, it will take approximately 10 minutes for thin pizza and 15 to 20 minutes for thicker pizza. 
  12. Chicken: 
  13. Preheat the grill to medium. 
  14. Cut each chicken breast in half to make thinner cutlets. Season with oil, and salt and pepper, to taste. 
  15. Grill for about 2 to 3 minutes on each side. Remove from the grill to a cutting board and cut into bite-size pieces, either long strips or chunks. Cover loosely with foil. Set aside. 
  16. Assembly: 
  17. Arrange the grilled chicken, grilled pineapple, red pepper, avocado, cilantro on top of the dough. Drizzle with Peanut sauce, slice and serve.
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