Asian Chicken Pitas

• 2 (4 ounce) boneless skinless chicken breast halves
• 1/2 cup bean sprouts
• 1/4 cup diced water chestnut
• 1/4 cup sliced green onion
• 1 tablespoon rice vinegar
• 1 tablespoon minced garlic
• 1 tablespoon low sodium soy sauce
• 1 teaspoon sesame oil or 1 teaspoon peanut oil
• 1 (7 inch) whole wheat pita bread, cut in half crosswise
• 2 leaves lettuce leaves

1. Place chicken in a medium saucepan; add chicken stock to cover. Bring to a boil. Reduce heat to medium, and cook, uncovered, 15 minutes or until chicken is done. Remove from liquid. Let chicken cool to touch. Chop chicken into bite-size pieces.
2. Combine chicken, sprouts, water chestnuts,green onions, and garlic. Combine vinegar, soy sauce, and oil; pour over chicken mixture, tossing gently.
3. Line each pita half with 1 lettuce leaf; spoon chicken mixture evenly into pita halves.

chicken breast halves, bean sprouts, water chestnut, green onion, rice vinegar, garlic, soy sauce, sesame oil, whole wheat pita bread

Taken from www.food.com/recipe/asian-chicken-pitas-334864 (may not work)