Chicken teriyaki pockets

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

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