Teriyaki Chicken Pitas

from the kitchen of: Judy Mendenhall A wonderful pita sandwich that travels well – perfect for a picnic. The. teriyaki sauce gives this a special zip that will keep your family coming back for more!


1 c water
1/4 c tamari sauce
1/4 c brown sugar
2 clove garlic minced
1 tbs fresh grated ginger
2 tbs cornstarch
1/4 c cold water
1 lb boneless skinless chicken breast half cut in strips
1/4 c teriyaki sauce
1 tsp minced garlic
4 whole pita bread rounds cut in half
8 chopped lettuce leaves
2 medium tomatoes thinly sliced
alfalfa sprouts


Combine 1 cup water, tamari, brown sugar, garlic, and ginger in a saucepan and bring to a boil, stirring constantly.
Dissolve cornstarch in ¼ 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.
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.

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