1/4 c. low sodium soy sauce
1/4 c. red wine vinegar
1 tsp. oriental sesame oil
1 clove garlic, minced
1 tbsp. sherry
1 tbsp. minced, peeled, fresh ginger root or 1 tsp. dried ginger
8 oz. boned, skinned, chicken breast, cubed
1 tbsp. olive oil
4 c. mixed raw vegetables such as:
Sliced red onion, julienne red cabbage, bean sprouts, Chinese pea pods
2 whole wheat pita breads, halved & split open

1. Combine soy sauce, vinegar, sesame oil, garlic, sherry, ginger root and chicken. Marinate chicken at room temperature 1 hour, or refrigerate if marinating longer.

2. Heat olive oil in non stick wok or skillet. Transfer chicken from marinade to skillet and saute until barely cooked, about 2 minutes. Add a little marinade if needed.

3. Add prepared vegetables and stir fry until crisp tender.

4. Warm pita bread in microwave oven if desired.

5. Stuff pita bread with filling. Makes 4 servings.