Chicken & Pita

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Chicken & Pita calories by ingredient

Number of Servings: 4


    1 pound of boneless, skinless chicken breast
    1 bag Dole Cole Slaw Mix
    1 Tablespoons Canola Oil
    2 Full Pitas - Kangaroo Pita Pocket Bread
    1/4 cup of soy sauce
    2 Tablespoons Cooking Sherry
    1 Tablespoon Corn Starch
    1 tsp sugar
    1/4 tsp ginger
    1/4 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.