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Chicken Teriyaki Pockets

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHICKEN TERIYAKI POCKETS
 Categories: Sandwiches
      Yield: 4 Servings
 
    1/4 c  Low sodium soy sauce
    1/4 c  Red wine vinegar
      1 ts Oriental seesame oil
      1    Clove garlic, minced
      1 tb Sherry
      1 tb Minced, peeled, fresh ginger
           Root OR 1 ts dried ginger
      8 oz Boned, skinned chicken
           Breast, cubed
      1 tb Olive oil
      4 c  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
 
  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
 
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