Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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