Chicken Teriyaki Pockets
1/4 cup soy sauce
1/4 cup red wine vinegar
1 tablespoon sesame oil
1 clove garlic minced
1 tablespoon sherry
1 teaspoon dried ginger
8 ounces boneless skinless chicken breasts cubed
1 tablespoon olive oil
4 cups oriental vegetable
2 whole wheat pita breads halved and opened
Combine the soy sauce, red wine vinegar, sesame oil, garlic, sherry, ginger
Marinate chicken in the refrigerator for 2 hours. Heat olive
oil in wok or skillet. Drain the chicken and add to the skillet. Saute
about 2 minutes.
Add the vegetables and stir-fry until heated through.
Stuff opened pitas with the filling.
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