Chicken and pepper filling for pita bread

(from ilareau’s recipe box)

Day 2 on rotation diet

Source: Whole Foods for the Whole Family cookbook by La Leche League International, p. 25

Serves 8 people

Categories: Sandwishes, chicken, day 2, lunches

Ingredients

  • 1 Chicken breast, boned, chopped
  • 1 colve of garlic, minced
  • 1 T. oil
  • 1 T. cornstarch
  • 1/2 Cup cold water
  • 2 T. Soy sauce
  • 1/2 t. crushed red pepper
  • 2/3 C. chopped red or green bell pepper
  • 1/4 C. coarsely chopped peanuts
  • Broccoli, chopped (optional)

Directions

  1. Cook chicken and garlic in oil over medium-high heat in skillet until browned. Combine cornstarch, water and soy sauce in small bowl. Add to chicken mixture with remaining ingredients. Simmer, covered, until bell pepper is tender-crisp. Serve in pita bread.

  2. Allergy-free variation:

  3. Omit soy sauce, red pepper, peppers and peanuts.

  4. May use pork or other meat instead of chicken.

  5. Serve with buckwheat pancakes insted of Pita bread.

Email to a friend | Print this recipe | Back