Yield: 4 Servings
Measure | Ingredient |
---|---|
¼ cup | Low sodium soy sauce |
¼ cup | Red wine vinegar |
1 teaspoon | Oriental seesame oil |
1 \N | Clove garlic, minced |
1 tablespoon | Sherry |
1 tablespoon | Minced, peeled, fresh ginger |
\N \N | Root OR 1 ts dried ginger |
8 ounces | Boned, skinned chicken |
\N \N | Breast, cubed |
1 tablespoon | Olive oil |
4 cups | Mixed raw vegetables such as |
\N \N | Sliced red onion, julienned |
\N \N | Red cabbage, bean sprouts, |
\N \N | Chinese pea pods |
2 \N | Whole wheat pita breads, |
\N \N | Halved and split open |
\N 1 | hour, or |
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