Chicken Stir Fry On Pita Bread Recipes

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STIR-FRY PITA SANDWICHES



Stir-Fry Pita Sandwiches image

Make and share this Stir-Fry Pita Sandwiches recipe from Food.com.

Provided by RecipeNut

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

12 ounces chicken tenders
1 onion, thinly sliced
1 red bell pepper, cut into strips
1/2 cup zesty Italian dressing
1/4 teaspoon red pepper flakes
4 pita bread rounds
8 leaves leaf lettuce
4 tablespoons crumbled feta cheese

Steps:

  • Cut chicken tenders in half lengthwise and crosswise.
  • Coat large nonstick skillet with nonstick cooking spray.
  • Cook and stir chicken over medium heat 3 minutes.
  • Add onion and bell pepper; cook and stir 2 minutes.
  • Add Italian dressing and red pepper flakes; cover and cook 3 minutes.
  • Remove from heat; uncover and let cool 5 minutes.
  • While chicken mixture is cooling, cut pita breads in half to form pockets.
  • Line each pocket with lettuce leaf.
  • Spoon chicken filling into pockets; sprinkle with feta cheese.
  • Note: Salad dressings offer a surprising amount of convenience in the kitchen.
  • Their basic components of oil, vinegar, herbs and spices provide a ready-made marinade or seasoned oil for cooking meats and poultry.

Nutrition Facts : Calories 408.3, Fat 13.3, SaturatedFat 3.9, Cholesterol 62, Sodium 1035.8, Carbohydrate 43, Fiber 3, Sugar 6.6, Protein 28.4

COCONUT CHICKEN STIR FRY



Coconut Chicken Stir Fry image

Creamy coconut milk and chicken kicked up with a strong assortment of spices. Serve over rice or pasta. I also like to use this as a filling for wraps or pita bread.

Provided by greystonecooks

Categories     World Cuisine Recipes     Asian

Time 55m

Yield 4

Number Of Ingredients 15

¼ cup butter
1 teaspoon cumin seeds
4 large skinless, boneless chicken breast halves, thinly sliced
2 tablespoons vegetable oil
1 large onion, finely chopped
2 large carrots, thinly sliced
4 cloves garlic, diced
1 tablespoon grated ginger
2 teaspoons crushed red pepper flakes
1 teaspoon honey
1 teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon curry powder, or more to taste
salt and ground black pepper to taste
1 (14 ounce) can coconut milk

Steps:

  • Melt butter in large frying pan over medium heat.
  • Cook and stir the cumin seeds in butter until fragrant, about 1 minute.
  • Stir chicken into the skillet with cumin seeds, and cook and stir until chicken is no longer pink in the center and juices run clear, 5 to 8 minutes. Drain any excess juices, if any.
  • Pour vegetable oil into skillet with chicken, and heat oil until sizzling.
  • Mix in onion, carrots, garlic, ginger, red pepper flakes, honey, ground cumin, cinnamon, curry powder, salt, and black pepper to the pan; cook until onions are translucent and carrots done, 5 to 8 minutes.
  • Stir in coconut milk and simmer until flavors have blended, about 10 minutes.

Nutrition Facts : Calories 657.1 calories, Carbohydrate 14.2 g, Cholesterol 159.7 mg, Fat 45.3 g, Fiber 3.6 g, Protein 50.6 g, SaturatedFat 28.5 g, Sodium 156.3 mg, Sugar 5.1 g

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