Monday, March 2, 2009

Thai Chicken Pitas

I got this recipe from Rachael Ray, but I made quite a few changes.  It's yummy!! This is the original recipe:


2-3 boneless skinless chicken breasts, cut into bite size pieces
1 Tbls. Soy Sauce
1 Tbls. Vegetable Oil
Salt & Pepper

Stir-fry the above ingredients in a skillet over med-high heat. Drain cooking liquids and set aside.

1/2 cucumber - peeled, halved lengthwise, and thinly sliced at an angle
2 cups bean sprouts
1 cup shredded carrot (two carrots)
3 green onions, sliced thin
1/2 Tbls dried basil
1 tsp. sugar
2 Tbls. White Vinegar

Mix the vegetables and dried basil.  Sprinkle top with sugar, vinegar, and salt to taste. Add chicken and toss.
Mix peanut sauce (I used store-bought, found in asian cuisine section) with 1/4 tsp. cayenne pepper.  Spread inside pita, then spoon chicken/veggie mixture into pitas. Makes about 8 whole pitas, I think.  Depends on how much filling you use.  

You can get store bought pitas, or use the pita bread recipe I use:

I use whole wheat flour in place of bread flour, and rapid-rise active dry yeast instead of regular.  Also, if you make smaller pitas, you can stretch this recipe to about 10 pitas instead of 8.  


Cory said...

Your food blog makes me happy.