This post is sponsored by Lee Kum Kee. All thoughts, feelings, and opinions stated in this post are my own, and I thank you for supporting the brands that help make this site possible.
Thai BBQ pizza with curry-spiced chicken, bell peppers, and sriracha barbecue sauce. A flavor-packed meal to change-up your weeknight feasting.
You look like you could use a pizza.
Wanna know something that really tickles me pink? Twofers. For instance, buy-one-get-one-free shoe sales, 2-for-1 drinks, rollaway couches that double as chilling space and sleeping space, kitchen gadgets that serve two (or more) purposes, bubble wrap (<- just roll with it), etc, etc.
Perhaps it’s my grandmother’s pragmatic DNA that causes the excitement flair up when something is a.) a steal of a deal b.) minimizes clutter, and c.) promotes inventory maintenance. Pertinent to this particular post, in recent current events, I was attentioned to Lee Kum Kee’s Sriracha Barbecue Sauce, which lemme just tell you, is a twofer of my wildest dreams: red chili sauce + barbecue sauce = epically rad sauce. It includes a blend of paprika, mustard seeds and chili peppers, making for a smoky, sweet and spicy balance. A heads up to my gluten-free friends: This product does contain gluten.
In case you aren’t familiar with the company, Lee Kum Kee has been serving up Asian condiments for over 128 years, and is currently a global leader in their industry. The company is focused on creating an easy, enjoyable, authentic Chinese experience within your own home, providing restaurant-quality sauces that facilitate the cooking process and create a fun and unique culinary experience.
Lee Kum Kee’s product line consists of over 200 condiments, including their classic Premium Soy Sauce, Hoisin Sauce, Oyster Flavored Sauce, Sriracha Chili Sauce, Sriracha Mayo, Sriracha Ketchup and Sriracha Stir-Fry Sauce, Panda Brand Ready Sauces, and more.
Typically, when I make Thai Chicken Pizza, I leave it sauceless, then do a little Thai-inspired drizzle action on top when the pizza is finished baking. For this pizza, I used Lee Kum Kee’s Sriracha Barbecue Sauce to drizzle on top, enhancing the spice and depth of flavor of the whole experience. The sauce is spicy, so use sparingly if you’re heat averse. For those, like me, who can’t get enough spice in their life, go wild with the drizzling!
I used gluten-free pizza crust mix to prepare this pizza, but you can use any pizza dough of your choosing. I used mozarella cheese, curry-spiced chicken, red and orange bell pepper, green onion, cilantro, chopped almonds, and sesame seeds for the topping vibes. You can add, subtract, multiply, divide your favorite veggies (for instance, carrot, cabbage, tomato, and/or sauteed bok choy would be marvelous), replace the chicken with shrimp (or omit the animal protein altogether), substitute chopped peanuts for the almonds, and/or whip up a crazy sexy cool peanut sauce for dipping your Thai BBQ Chicken Pizza adventure. Not a fan of cilantro? Omit it! You can even add fresh Thai basil leaves to the pizza once it comes out of the oven for some herb infusion.
For the chicken portion of this recipe, I sliced a boneless skinless chicken breast into strips and cooked it in coconut oil and curry powder on the stove top with a pinch of sea salt. This simple concoction makes for suuuuper flavorful chicken, adding to the Thai essence of the whole experience.
Just be sure to add the sriracha BBQ sauce, because let’s face it: the purpose of the whole pizza is to caravan the sauce to our faces.
Thai BBQ Chicken Pizza
Curry Sriracha BBQ Chicken:
- 2 tablespoons coconut oil
- 1 large boneless skinless chicken breast cut into strips
- 1 teaspoon yellow curry powder
- 2 teaspoons Lee Kum Kee Sriracha BBQ Sauce to taste
- 1/4 teaspoon sea salt to taste
For the Pizza:
- 1 pound prepared pizza dough I made my dough from this gluten-free mix
- 1-½ cups shredded mozarella cheese or to taste
- ½ orange bell pepper cut into match sticks
- ½ red bell pepper cut into match sticks
- Lee Kum Kee Sriracha Barbecue Sauce
- ½ bunch green onion chopped
- 1 tablespoon sesame seeds
- 1/4 cup fresh cilantro chopped
- 3 tablespoons roasted almonds chopped
Cook the Chicken:
Add the coconut oil to a medium-sized skillet and heat to medium-high. Add the chicken, curry powder, Sriracha BBQ sauce, sea salt, and stir well to combine. Cook just until chicken is browned, but not cooked through (the chicken will finish cooking on the pizza), about 3 to 4 minutes. Transfer chicken to a plate and set aside until ready to use.
Make the Pizza:
Preheat the oven to 450 degrees F.
Roll out the prepared pizza dough on a floured surface, then transfer to a parchment-lined baking sheet. Bake pizza crust without toppings until golden-brown, about 8 to 15 minutes.
Remove crust from the oven and layer with cheese, bell pepper, and chicken. Bake until cheese is melted and golden-brown, about 10 to 15 minutes.
Remove pizza from the oven and allow it to cool. Transfer to a cutting board and drizzle with desired amount of Lee Kum Kee Sriracha BBQ Sauce. Garnish with green onion, sesame seeds, cilantro, and chopped almonds. Cut into pieces and serve with additional Sriracha BBQ sauce for dipping.