My copy - cat recipe of my favorite specialty at Bakers Square
| 2 pounds | skinless chicken breasts |
| 3 cups | juliened baby carrots slice lenthwise |
| 3 cups | trimmed pea pods |
| 1/2 | diced green pepper |
| 1 | small diced sweet onion |
| 2 cups | fresh florets broccoli |
| 1 can | bean sprouts |
| 1 can | sliced water chestnut |
| 1 cup | Yoshida's Gormet sauce |
| 1/4 cup | Kikomens Terriaki Baste & Glaze |
| 2 tablespoons | cornstarch |
| 1 package | Greek pita bread |
| 1 (8-ounce) package | Shredded mozzarella cheese |
!. Grill whole chicken breast (cut into one inch peices and set aside or stir fry one inch cubed up chicken in wok with a small amount of oil (drain) and set aside.
2. Stir fry juliened carrots for 2 - 3 minutes and then add trimmed and washed pea pods, diced pepper and onions. When all the vegetables are slightly tender crisp add the broccoli florets.
3. Mix 2 tablespoons cornstarch into the 1 cup of Yoshida's Gourment Sauce and then pour over stir-fried vegetables. Add the Kikomens Terriaki Baste & Glaze.
3. Add the chicken and dump in the cans of bean sprouts and water chestnuts. Add more sauce for taste and adjust with more cornstarch for desired thickness.
4. Set Greek Pita on a paper towl and sprinkle mozerlla cheese in the center place in microwave only long enough to warm pita (cheese will completely melt when adding stir fry mixture. If you microwave to long pita will become tough.