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Stir-Fry Chicken and Vegetable Pitas

  • 3 teaspoons vegetable oil, divided
  • 2 teaspoons sesame oil, divided
  • 1 1/4 pounds boneless skinless chicken breasts, cut into 1/4-inch strips
  • 1 medium onion, cut into 1/4-inch slices
  • 1 medium red pepper, cut into 1/4-inch slices
  • 1 medium zucchini, cut into 1/4-inch slices
  • 8 ounces mushrooms, cut into 1/4-inch slices
  • 1 tablespoon minced fresh ginger
  • 2 tablespoons stir-fry sauce
  • 2 teaspoons sesame seeds
  • 4 pita rounds, heated

Preheat 15- or 16-inch skillet at 400°. Heat 2 teaspoons vegetable oil and 1 teaspoon sesame oil in skillet. Add chicken and stir-fry until chicken is cooked through, about 4 to 5 minutes. Remove chicken and keep warm. Reduce heat setting to 350°. Add remaining vegetable oil and sesame oil. Add onion and pepper; stir-fry 2 to 3 minutes. Add zucchini and mushrooms; stir-fry 1 to 2 minutes. Add ginger; stir-fry 15 to 30 seconds. Return chicken to skillet. Mix in stir-fry sauce and sesame seeds; cover and cook 1 minute. Cut each pita round in half. Fill equally with chicken vegetable mixture. Makes 8 servings.

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