1/4 c. low salt soy sauce
1/4 c. cider vinegar
1 tsp. sesame oil
1 clove garlic, minced
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 red onion, sliced, Julienned red cabbage, bean sprouts, Chinese pea pods
2 whole wheat pita bread, halved

Combine soy sauce, vinegar, sesame oil, garlic, ginger and chicken. Marinate at least 1 hour.

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

Add prepared vegetables and stir fry until crisp tender.

Warm pita bread in microwave oven if desired.

Stuff pita bread with filling. Makes 4 servings.

NOTE: You could also serve over rice.