Ingredients
1/4 cup low sodium soy sauce
1/4 cup red wine vinegar
1 tsp oriental seesame oil
1 clove garlic, minced
1 tbsp sherry
1 tbsp minced, peeled, fresh ginger
1 root or 1 ts dried ginger
8 oz boned, skinned chicken
1 breast, cubed
1 tbsp olive oil
4 cup 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
Directions
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 servings
Chicken Teriyaki Pockets Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Food historians have proved the existence of recipes back into ancient history, certainly as far back into recorded history as early Egypt, and quite possibly further than that. Having said that, generally, these early recipes were just very basic pictorial instructions for preparing food.
Progressing into The time of the romans 25BC a man called Apicius created a number of scripts detailing recipes enjoyed by wealthy Romans. In his works, Apicius recounts how the roman meals were divided into appetizers, main meal and dessert, something that is very familiar to us today. Aspicius also informs us how the ancient Romans were skilled in the use of a wide range of herbs and spices, including a few that are still present in modern kitchens such as thyme, mint and parsley. Over the next few centuries, the rich families of the West competed to serve the most exotic meals, and as a consequence, the best chefs and their collection of recipes were at a premium. Nevertheless, it was during the 19th century that fine cookery and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to assembling, verifying, and recording recipes for their fellow cooks to enjoy. By the arrival of the twentieth century, cooking publications were highly popular mostly as a result of more people being able to read, people having increased free time and having more money to spend. |
We hope you enjoy this Chicken Teriyaki Pockets recipe.
