Chicken teriyaki pockets
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Low sodium soy sauce |
| ¼ | cup | Red wine vinegar |
| 1 | teaspoon | Oriental seesame oil |
| 1 | Clove garlic, minced | |
| 1 | tablespoon | Sherry |
| 1 | tablespoon | Minced, peeled, fresh ginger |
| Root OR 1 ts dried ginger | ||
| 8 | ounces | Boned, skinned chicken |
| Breast, cubed | ||
| 1 | tablespoon | Olive oil |
| 4 | cups | Mixed raw vegetables such as |
| Sliced red onion, julienned | ||
| Red cabbage, bean sprouts, | ||
| Chinese pea pods | ||
| 2 | Whole wheat pita breads, | |
| Halved and split open | ||
| 1 | hour, or | |
Directions
1. Combine soy sauce, vinegar, sesame oil, garlic, sherry, ginger root
and chicken. Marinate chicken at room temperature refrigerate if marinating longer.
2. Heat olive oil in non-stick wok or skillet. Transfer chicken from marinade to skillet and saute until barely cooked, about 2 minutes.
Add a little marinade if needed.
3. Add prepared vegetables and stir-fry until crisp tender.
4. Warm pita bread in microwave oven if desired.
5. Stuff pita bread with filling.
NOTE: If you haven't tried low sodium soy sauce, it is time to go with it.
Kikkoman makes it with a green label. The taste is the same, but the sodium level is way down, so it's much better for you.
DEAL-A-MEAL CARDS USED: 1 Bread 2 Meat 1 Vegetable 1 Fat 245 Calories