MIS Chicken Teriyaki Pita Pockets

Yields1 Serving

 2 Chicken Breasts
 3 Garlic Pods
 3 Onions (medium)
 3 Celery stalks
 Salt (to taste)
 6 oz Teriyaki sauce
 5 tsp Honey
 2 tsp Ground Clove
 3 tsp Ground White Pepper
 2 tsp Marjoram
 1 tsp Thyme
 Pita Pockets

1

Add to boiling water onions, garlic, celery and chicken breasts. Season with salt, Ground White Pepper and Chicken seasoning. Cook until tender.

2

Shred chicken with a fork and set aside.

3

Heat a frying pan and sauté the onions on a medium heat. Add the chicken and lower heat to simmer.

4

Season chicken with the Marjoram, Thyme, honey, Ground Clove, Ground White Pepper. Add the teriyaki sauce.

5

Toast the pita breads and cut in half to form the pockets. Fill with teriyaki chicken.

Ingredients

 2 Chicken Breasts
 3 Garlic Pods
 3 Onions (medium)
 3 Celery stalks
 Salt (to taste)
 6 oz Teriyaki sauce
 5 tsp Honey
 2 tsp Ground Clove
 3 tsp Ground White Pepper
 2 tsp Marjoram
 1 tsp Thyme
 Pita Pockets

Directions

1

Add to boiling water onions, garlic, celery and chicken breasts. Season with salt, Ground White Pepper and Chicken seasoning. Cook until tender.

2

Shred chicken with a fork and set aside.

3

Heat a frying pan and sauté the onions on a medium heat. Add the chicken and lower heat to simmer.

4

Season chicken with the Marjoram, Thyme, honey, Ground Clove, Ground White Pepper. Add the teriyaki sauce.

5

Toast the pita breads and cut in half to form the pockets. Fill with teriyaki chicken.

MIS Chicken Teriyaki Pita Pockets

Leave a Reply

Your email address will not be published. Required fields are marked *