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.

This article was originally published on Sep 01, 2005

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