Chicken Teriyaki Pockets from Healthy Diabetic Recipes

Chicken Teriyaki Pockets Recipe

Recipe Ingredients:

1/4 cup Low Sodium Soy Sauce
1/4 cup Red Wine Vinegar
1 tsp Sesame Oil, Oriental
1 clove garlic, minced
1 tbsp Sherry
1 tbsp Fresh Ginger, Minced, Peeled Root
Or, 1 Ts Ground
8 oz Skinned And Boned Chicken Breast Halves, Cubed
4 cup Mixed Vegetables, Fresh, Raw,Julienned
Sliced red onion
Red cabbage, bean sprouts
Chinese pea pods
2 Pita Bread, Whole-Wheat, Halved And Split
Open

Recipe Instructions:

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 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

Servings: 4

“Food without wine is a corpse; wine without food is a ghost; united and well mitched they are as body and soul, living partners.”

~ Andre Simon (1877-1970)

 

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