Thai Chik’n Pizza


  • 4 c. sliced mushrooms
  • 2 c. vegan chicken, cut into thin strips
  • 2 c. red, yellow and orange sweet pepper strips

Peanut Sauce:

  • 2 tsp. minced garlic
  • 1 – 2 tsp. hot chili bean paste
  • 1 Tbsp. canola, sesame or peanut oil
  • 1/4 c. water
  • 1 1/2 tsp. McKay’s chicken style seasoning
  • 1 c. lite coconut milk or soy milk
  • 1 1/4 c. crunchy peanut butter
  • 1 Tbsp. sugar
  • 4 Tbsp. brown sugar
  • 2 Tbsp. fresh lime juice
  • 1 tsp. pure, dark sesame oil

Other Ingredients:

  • Enough pizza dough for two 14 inch pizzas
  • Sriracha sauce


  1. Spray a large skillet with a non-stick cooking spray and add the mushrooms, vegan chicken and pepper strips.
  2. Sauté until vegetables are tender but firm. Remove from heat and set aside.
  3. For the Peanut sauce – heat the 1 Tbsp. of oil in a medium saucepan. Add the garlic and chili paste and sauté for 1 minute.
  4. Add the rest of the sauce ingredients and stir and heat until well blended. (About 2 minutes) Remove from heat and set aside.
  5. Spread the half the dough over a 14-inch pizza pan. Pour ¾ cup of the peanut sauce on top and spread evenly over the dough.
  6. Add 2 cups of the mushroom, vegan chicken and pepper mixture over the sauce making sure to distribute over whole pizza. Repeat for the second pizza.
  7. Place in oven and bake at 425 degrees for about 15-20 minutes, or until crust is browned and crispy.
  8. Remove from oven and drizzle with Sriracha hot sauce if desired. Slice and serve.


Browse Cook(s): Cinda Sanner Micheff Sisters
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.