Chicken Teriyaki Pockets Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Low sodium soy sauce,
1/4 cup: Red wine vinegar,
1 tsp: Oriental seesame oil,
1 Clove: garlic, minced
1 tbsp: Sherry,
1 tbsp: Minced, peeled, fresh ginger
Root OR 1 ts dried ginger,
8 ounce: Boned, skinned chicken
Breast, cubed
1 tbsp: Olive oil,
4 cup: 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,
Directions:
1. Combine soy sauce, vinegar, sesame oil, garlic, sherry, ginger
root
and chicken. Marinate chicken at room temperature
1 hour, or
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 havent 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 its much better for you.
DEAL-A-MEAL CARDS USED: 1 Bread 2 Meat 1 Vegetable 1 Fat
245 Calories
Source from luhu.jp
root
and chicken. Marinate chicken at room temperature
1 hour, or
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 havent 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 its much better for you.
DEAL-A-MEAL CARDS USED: 1 Bread 2 Meat 1 Vegetable 1 Fat
245 Calories
Source from luhu.jp
Tags
Sandwiches