Chicken & Pita
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 pound of boneless, skinless chicken breast1 bag Dole Cole Slaw Mix1 Tablespoons Canola Oil2 Full Pitas - Kangaroo Pita Pocket BreadSauce: 1/4 cup of soy sauce2 Tablespoons Cooking Sherry1 Tablespoon Corn Starch1 tsp sugar1/4 tsp ginger1/4 tsp crushed red pepper
Mix all the ingredients for the sauce into a bowl. Cut up chicken into 1/2 - 1 inch pieces and marinate in the sauce while cooking the cole slaw mix.
Put 1/2 Tablespoon of oil in a skillet or wok, along with the bag of cole slaw mix. (You can add carrots, or any other vegetables to the cabbage mix if you want) Cook for approximately 7 minutes on a low/medium heat, or until the cabbage is well cooked.
Remove vegetable mix from wok, and put in a bowl that you can set aside.
Put 1/2 Tablespoon of oil in a wok, and add sauce and chicken.
Cook on low heat until the chicken in thoroughly cooked. (10-15 minutes)
Add the vegetable mix back into the wok, and cook on low heat until the vegetables are nice and hot again.
Cut Pita Bread in half, and place the chicken/vegetable inside the pita pocket. Makes plenty of chicken to overfill the pita pocket. No need to go back for seconds!
Number of Servings: 4
Recipe submitted by SparkPeople user ADRIENNEB100.
Put 1/2 Tablespoon of oil in a skillet or wok, along with the bag of cole slaw mix. (You can add carrots, or any other vegetables to the cabbage mix if you want) Cook for approximately 7 minutes on a low/medium heat, or until the cabbage is well cooked.
Remove vegetable mix from wok, and put in a bowl that you can set aside.
Put 1/2 Tablespoon of oil in a wok, and add sauce and chicken.
Cook on low heat until the chicken in thoroughly cooked. (10-15 minutes)
Add the vegetable mix back into the wok, and cook on low heat until the vegetables are nice and hot again.
Cut Pita Bread in half, and place the chicken/vegetable inside the pita pocket. Makes plenty of chicken to overfill the pita pocket. No need to go back for seconds!
Number of Servings: 4
Recipe submitted by SparkPeople user ADRIENNEB100.
Nutritional Info Amount Per Serving
- Calories: 292.7
- Total Fat: 5.0 g
- Cholesterol: 65.7 mg
- Sodium: 1,089.7 mg
- Total Carbs: 26.2 g
- Dietary Fiber: 2.2 g
- Protein: 30.7 g
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