Total Calories: 1,428
Yield: 8 pita halves
TERIYAKI SAUCE
Combine 1 cup water, tamari, brown sugar, garlic, and ginger in a saucepan and bring to a boil, stirring constantly. Dissolve cornstarch in ΒΌ cup of cold water and add to sauce. Stir constantly to allow the sauce to thicken. If the sauce is too thick, add a little more water or tamari to thin it.
CHICKEN PITAS
In a small bowl, combine chicken strips, teriyaki sauce, and garlic. Coat a large nonstick skillet with cooking spray. Heat over medium-high heat until hot. Add chicken mixture and cook 8 to 10 minutes or until chicken is no longer pink inside. Remove from heat and keep warm. Fill each pita half with lettuce, tomato, chicken, and alfalfa sprouts. If desired, add additional teriyaki sauce.
This Teriyaki Chicken Pitas recipe is from the 101 Things To Do With A Casserole Cookbook. Download this Cookbook today.
