Back in high school, I spent a considerable amount of time at Baker’s Square. If not scarfing down a piece of banana cream pie, I always ordered a chicken teriyaki pita. I’m not sure what it was about the dish, but that taste has always stuck in my mind. I’ve been thinking about it a lot lately, so I decided to create my own version of the throw back meal.
Chicken Teriyaki Pita
1/2 lb. boneless, skinless chicken breast, cut into strips
1 TBSP olive oil
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
1/2 yellow onion, sliced
1/2 C shredded carrots
4 slices Provolone cheese
1/2 C teriyaki sauce
1 tsp garlic powder
salt and pepper to taste
Preheat oven to 400 degrees. In a skillet pan or wok, heat olive oil. Season chicken with salt and pepper and add to skillet. Cook chicken 3-4 minutes on each side. Add peppers, onion, carrots and garlic powder. Stir until vegetables soften, about 5-6 minutes.
Meanwhile, lay pitas on a baking sheet. Place two pieces of provolone cheese on each pita. Bake for 5 minutes or until cheese is melty and bubbly.
Add teriyaki sauce to pan, thoroughly coating all ingredients. Heat through, about 2 minutes. Salt and pepper to taste.
Spoon chicken and vegetable mixture on top of pita and serve.
This meal is best eaten with a knife and fork, though I am sure you could make it work with hands only.