cashew chicken pitas recipe

cashew chicken pitas

prep time: 10 minutes
cook time: 10 minutes
ready in: 20 minutes

makes: 6 servings, 1/2 pita each


  • 1 lb. boneless, skinless chicken breasts (about 4 halves)
  • 2 Tablespoons vegetable oil
  • 1 Tablespoon cornstarch
  • 1/3 cup chicken bouillon or broth
  • 2 Tablespoons soy sauce
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon finely chopped crystallized ginger
  • 1 cup snow peas
  • 1/2 cup sliced canned water chestnuts
  • 3 pita breads, cut in half crosswise
  • 2 Tablespoons chopped cashews
  • 2 tangerines, peeled, sectioned and cut into chunks

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Cut chicken breasts into 2 x 1/2-inch strips. Heat oil in a 10" skillet over medium heat. Add chicken; cook, stirring, 3–4 minutes or until chicken is no longer pink.
  2. Combine cornstarch, chicken broth, soy sauce and mustard in a small bowl; stir into chicken in pan. Cook, stirring, until thickened.
  3. Stir in ginger, snow peas and water chestnuts; cook until bubbly.
  4. Spoon about 1/2 cup mixture into each pita bread half. Sprinkle with cashews. Top with tangerine chunks.

Per Serving: 250 calories, 7g fat, 1g saturated fat, 45mg cholesterol, 630mg sodium, 26g carbohydrate, 2g fiber, 22g protein