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Teriyaki Chicken Pitas

Serves: 5
Total Calories: 286
Yield: 8 pita halves

Ingredients

TERIYAKI SAUCE
1 cup water
1/4 cup tamari sauce
1/4 cup brown sugar
2 cloves garlic minced
1 tablespoon fresh grated ginger
2 tablespoons cornstarch
1/4 cup cold water
CHICKEN PITAS
1 pound boneless skinless chicken breast half cut in strips
1/4 cup teriyaki sauce
1 teaspoon minced garlic
4 whole pita bread rounds cut in half
8 chopped lettuce leaves
2 medium tomatoes thinly sliced
alfalfa sprouts

Directions:

TERIYAKI SAUCE
Combine 1 cup water, tamari, brown sugar, garlic, and ginger in a saucepan and bring to a boil, stirring constantly. Dissolve cornstarch in ΒΌ cup of cold water and add to sauce. Stir constantly to allow the sauce to thicken. If the sauce is too thick, add a little more water or tamari to thin it.

CHICKEN PITAS
In a small bowl, combine chicken strips, teriyaki sauce, and garlic. Coat a large nonstick skillet with cooking spray. Heat over medium-high heat until hot. Add chicken mixture and cook 8 to 10 minutes or until chicken is no longer pink inside. Remove from heat and keep warm. Fill each pita half with lettuce, tomato, chicken, and alfalfa sprouts. If desired, add additional teriyaki sauce.

Nutritional Facts:

Serves: 5
Total Calories: 286
Calories from Fat: 24

This Teriyaki Chicken Pitas recipe is from the The Ultimate Cook'n Cookbook Cookbook. Download this Cookbook today.


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