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Chicken Asparagus Pitas

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  Cold water 1⁄4 Cup (4 tbs)
  Soy sauce 2 Tablespoon
  Cornstarch 5 Teaspoon
  Vinegar 1 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Frozen cut asparagus 10 Ounce (1 Package)
  Chopped canned water chestnuts 1⁄4 Cup (4 tbs)
  Sliced green onion 1⁄4 Cup (4 tbs)
  Chopped cooked chicken 1 1⁄2 Cup (24 tbs)
  Pita bread rounds 2 Large

In a 1 1/2-quart casserole stir together the cold water, soy sauce, cornstarch, vinegar, dry mustard, and ground ginger.
If necessary, break up the frozen block of asparagus.
Stir asparagus, chopped water chestnuts, and sliced green onion into soy sauce mixture.
Micro-cook, uncovered, on 100% power (HIGH) about 5 minutes or till the asparagus is crisp-tender, stirring every 2 minutes.
Stir in cooked chicken.
Micro-cook, uncovered, on 100% power (HIGH) for 3 to 4 minutes or till chicken is heated through.
Cut pita bread rounds in half crosswise.
Spoon the chicken-asparagus mixture into the pita halves.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 840 Calories from Fat 45

% Daily Value*

Total Fat 5 g8.1%

Saturated Fat 0.41 g2.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2409.5 mg100.4%

Total Carbohydrates 119 g39.8%

Dietary Fiber 11.8 g47%

Sugars 3.9 g

Protein 81 g162.8%

Vitamin A 68% Vitamin C 171.1%

Calcium 23.2% Iron 33%

*Based on a 2000 Calorie diet


Chicken Asparagus Pitas Recipe