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: http://www.foodnetwork.com/recipes/rachael-ray/thai-chicken-wrap-with-spicy-peanut-sauce-recipe/index.html

Ingredients

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.

Salad:

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

Salt

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: http://www.foodnetwork.com/recipes/tyler-florence/pita-bread-recipe/index.html

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.