Chicken Asparagus Pitas
|Cold water||1⁄4 Cup (4 tbs)|
|Soy sauce||2 Tablespoon|
|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.