1lb thin chicken breast fillets
¼ cup soy sauce
2 tbsp cooking sherry
1 tbsp cornstarch
1 tsp sugar
¼ tsp red pepper
¼ tsp ground ginger
1 small head of cabbage
1 can sliced water chestnuts
2 medium carrots
¼ tsp salt
4 6” pita pockets
Cut the chicken into match stick size pieces. In a medium bowl combine the chicken and the next 6 ingredients. Set aside.
Cut the cabbage and carrots into matchstick size pieces.
In a large pot or wok over medium high heat, add 2 tbsp of vegetable oil and ¼ tsp salt. Stir fry the cabbage, carrots and water chestnuts until crisp tender, stirring frequently.
Remove to a large bowl. Add 2 tbsp vegetable oil to the same pan and stir fry the chicken mixture until the meat is cooked and tender. Stirring frequently.
While the chicken is cooking, cut the pitas in half and warm in the oven.
When the chicken is done, add the vegetables back to the pan and mix. Stuff the warm pockets and serve.
Can be served with the pitas on a platter and vegetable mixture in a bowl for serve yourself style.