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Title: Chicken Teriyaki Pockets
Yield: 4 Servings

Ingredients

    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
      1    root or 1 ts dried ginger
      8 oz boned, skinned chicken
      1    breast, cubed
      1 tb olive oil
      4 c  mixed raw vegetables such as
      1    sliced red onion, julienned
      1    red cabbage, bean sprouts,
      1    chinese pea pods
      2    whole wheat pita breads,
      1    halved and split open

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

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