Chicken Teriyaki Pockets

Ingredients

1/4 cup LS soy sauce
1/4 cup red wine vinegar
1 tsp sesame oil
1 clove garlic
1 inch fresh ginger root OR 1 tsp dried ginger
8 oz raw chicken breast
1 tbsp olive oil
4 cup mixed raw vegetables, such as sliced red onion, red cabbage, bean sprouts, and snow peas
2 pocket pitas, halved and split open

Instructions

Peel and mince the ginger. Cube the chicken breast. Slice all the veggies and prep the pita. Cube the chicken booba.

Combine the soy sauce, vinegar, sesame oil, garlic, ginger root, and chicken. Marinate for at least 1 hour in the refrigerator.

Heat olive oil in a nonstick wok or skillet. Transfer chicken from marinade to skillet and sautee until barely cooked through. Add a little marinade if desired. Add prepared begetables and stir-fry until crisp-tender and the chicken is cooked through.

Warm pita in the microwave if desired. Stuff the pitas and enjoy.