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Teriyaki Chicken Strips

Published by Today's Parent on 9/1/2005
An innovative and delicious variation on Chicken Strips!
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Ingredients

  • ½ cup (125 mL) soy sauce
  • ¼ cup (50 mL) brown sugar
  • 2 tbsp (30 mL) orange juice
  • 1 tsp (5 mL) cornstarch
  • 2 tsp (10 mL) vegetable oil
  • 1 lb (500 g) skinless, boneless chicken breasts, cut into strips
  • 4 pita breads
  • Toppings: bean sprouts, shredded lettuce, chopped cucumbers, tomatoes, green onions

Directions

  1. In a small saucepan or microwave-safe bowl, combine the soy sauce, brown sugar, orange juice and cornstarch. If you're using the microwave, cook on high power for about 2 minutes – stirring a few times – until mixture just comes to a boil. If you’re using the stove, bring mixture to a boil, stirring, over medium-high heat. The sauce will thicken just slightly. Use immediately or refrigerate to use later.
  2. Heat the vegetable oil in a large skillet over high heat. Add the chicken breast strips and cook just until lightly browned, turning strips over as they cook – about 1 minute per side. Add ¼ cup (50 mL) of the teriyaki sauce, lower the heat to medium and continue cooking until the chicken strips are glazed and the sauce is very thick – 3 to 5 minutes.
  3. Serve immediately in pita pockets, with desired toppings. Or let chicken cool and use to fill pitas later.

Sorry, there is no nutrition information available for this recipe.

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