Stir-Fry Chicken In Pitas
A quick and flavorful stir-fry featuring tender chicken strips, crunchy cabbage, and fresh green onions, perfect for a satisfying lunch or dinner in pita pockets.
Ingredients
- 2 or 3 boneless chicken breasts ⓘ
- 1/4 cup soy sauce ⓘ
- 1 tablespoon cornstarch ⓘ
- 2 tablespoons cooking wine ⓘ
- 1 teaspoon sugar ⓘ
- 1/4 teaspoon ginger ⓘ
- 1/4 teaspoon crushed red pepper ⓘ
- 1 small head cabbage ⓘ
- salad oil ⓘ
- 4 medium green onions ⓘ
- 1/4 teaspoon salt ⓘ
- 4 (6-inch) pita bread ⓘ
- 8 small lettuce leaves ⓘ
Instructions
- Cut chicken into 1/8-inch slices, then cut each slice crosswise into matchstick thin strips. Combine chicken and the next six ingredients (soy sauce, cornstarch, cooking wine, sugar, ginger, crushed red pepper) and set aside.
- Core the cabbage and thinly slice to make about 5 cups.
- Cut green onions crosswise into 3-inch long pieces.
- Cut carrots into matchstick thin strips.
- Stir-fry the chicken mixture until cooked through, then add cabbage, green onions, and carrots. Cook until vegetables are tender.
- Serve the stir-fry in pita bread with lettuce leaves.
Tips & Substitutions
For a more flavorful stir-fry, consider marinating the chicken for 30 minutes before cooking. You can substitute chicken breasts with thighs for a juicier texture. If you're looking for a vegetarian option, try using tofu or tempeh instead. Adding a splash of sesame oil at the end can enhance the dish's aroma. This recipe is inspired by various Chinese recipes, making it a versatile choice.
Serving Suggestions
These stir-fry chicken pitas are best served fresh, but you can pair them with a side of Crunchy Chinese Salad for a refreshing contrast. For a heartier meal, consider serving with steamed rice or vegetable pot stickers. Adding a drizzle of sriracha or hoisin sauce can elevate the flavors as well.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a skillet over medium heat until heated through, or microwave in short intervals, stirring in between. Adding a splash of water can help retain moisture during reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Stir-Fry Chicken In Pitas contains roughly 474 calories, with 12g protein, 98g carbohydrates, and 4g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (90% of the Daily Value), and potassium (62% of the Daily Value). Note that it is relatively high in sodium, at 2869mg per serving (125% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but it’s best to thaw it completely before slicing to ensure even cooking. If you're short on time, you can use pre-cooked chicken or rotisserie chicken as a quick alternative.
What vegetables can I add to the stir-fry?
You can customize the stir-fry by adding bell peppers, broccoli, or snap peas. These vegetables not only add color but also provide additional crunch and nutrition. Feel free to experiment with your favorites.
How can I make this dish gluten-free?
To make this stir-fry gluten-free, substitute the soy sauce with tamari or a gluten-free soy sauce alternative. Additionally, check the labels of other sauces used to ensure they are gluten-free.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).