CHICKEN TERIYAKI POCKETS

      Title: CHICKEN TERIYAKI POCKETS
  Categories: Sandwiches
       Yield: 4 Servings
  
     1/4 c  Low sodium soy sauce
     1/4 c  Red wine vinegar
       1 ts Oriental seesame oil
       1    Clove garlic, minced
       1 tb Sherry
       1 tb Minced, peeled, fresh ginger
            Root OR 1 ts dried ginger
       8 oz Boned, skinned chicken
            Breast, cubed
       1 tb Olive oil
       4 c  Mixed raw vegetables such as
            Sliced red onion, julienned
            Red cabbage, bean sprouts,
            Chinese pea pods
       2    Whole wheat pita breads,
            Halved and split open
  
   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
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