Best Grilled Chicken Stir Fry Pocket Recipes

GRILLED CHICKEN STIR FRY POCKET

Steps:

• Heat a medium skillet over medium-high heat. Add the oil. Season the chicken on both sides with salt and pepper. Add to the pan and cook until browned and done, about 5 minutes per side, depending on thickness. Remove from pan, cut into strips, and cover with foil. Reduce heat to medium. If needed, add a little more oil to the pan, then the garlic, peppers and onions. Season with the basil, oregano, salt and pepper. Sauté, tossing occasionally, until tender, about 10 minutes. Cut the pockets/rolls in half horizontally. If desired, place in the broiler and toast lightly. If desired, spread both insides of the rolls with mayonnaise. Top with the chicken, peppers and onions, then the cheese. Return to the broiler just until the cheese starts to melt.

VEGGIE CHICKEN PITAS

Steps:

• In a large skillet, saute the onion, carrots, broccoli and peas in oil for 4-5 minutes or until tender. Add garlic; cook 1 minute longer., Stir in the chicken, red peppers, wine, oregano and cayenne; heat through. Spoon mixture into pita breads; sprinkle with cheeses.

CHICKEN STIR-FRY

Steps:

• Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 20 to 25 minutes.
• Combine soy sauce, brown sugar, and corn starch in a small bowl; stir until smooth. Mix ginger, garlic, and red pepper into sauce; coat chicken with marinade and refrigerate for at least 15 minutes.
• Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Cook and stir bell pepper, water chestnuts, broccoli, carrots, and onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.
• Remove chicken from marinade, reserving liquid. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side; return vegetables and reserved marinade to skillet. Bring to a boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice.