12 oz. Boneless, skinless chicken breasts
½ c. Green onion, sliced, divided
2 cloves Garlic, minced
2 Tbsp. White vinegar
2 Tbsp. Soy sauce
3 Tbsp. Vegetable oil, divided
¼ tsp. Cayenne pepper
¼ tsp. Black pepper
1 Tbsp. Cornstarch
1 Tbsp. Water
(1) 12-inch pizza crust (we do homemade dough)
½ c. Monterey jack cheese, grated
½ c. Mozzarella cheese, grated
¼ c. Slivered almonds
Cut chicken into 1-inch pieces (kitchen shears work best). In a large bowl combine ¼ cup of the green onion, minced garlic, vinegar, soy sauce, 2 tablespoons of the oil, and the cayenne and black pepper. Add the chicken pieces; stir to coat. Refrigerate the chicken in the marinade for 30 minutes. Drain, reserving marinade.
Heat remaining tablespoon of oil in a large skillet on medium high; add chicken pieces. Cook and stir about 5 to 7 minutes or until no longer pink. Stir cornstarch into the reserved marinade adding the 1 tablespoon of water. Add to skillet. Cook and stir until thickened and bubbly. Cool and freeze. While chicken is cooking, combine the grated cheeses in a 1-quart bag, the remaining ¼ cup of green onions in a 1-quart bag and the almonds in another 1-quart bag. Tape all three bags together to the package of the Italian bread shell.
To prepare for serving, thaw chicken mixture. Preheat oven to 400-degrees F. Spoon mixture evenly atop bread shell. Sprinkle with cheese. Bake, uncovered, for 12 minutes. Top with slivered almonds. Return to oven for 2 minutes more.