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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.
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