Teriyaki Chicken Strips


An innovative and delicious variation on Chicken Strips!


  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 2 tbsp orange juice
  • 1 tsp cornstarch
  • 2 tsp vegetable oil
  • 500 g skinless, boneless chicken breasts , cut into strips
  • 4 pita breads
  • bean sprouts
  • shredded lettuce
  • chopped cucumbers
  • chopped tomatoes
  • chopped green onions


  • 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.
  • 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.
  • Serve immediately in pita pockets, with desired toppings. Or let chicken cool and use to fill pitas later.