Chicken Vegetable Stir-Fry



1. In a deep medium bowl, combine 1 tablespoon oil, lemon juice, and garlic powder; add chicken, coating well, and marinate for 15 minutes.

2. Heat 1 tablespoon oil and crushed pepper flakes in a wok or large heavy skillet over medium-high (350-375°F) heat.

3. Add zucchini, mushrooms, and onion; stir-fry 2 minutes.

4. Remove vegetables and set aside.

5. Stir-fry chicken (including marinade) 3 minutes or until tender.

6. Add cooked vegetables, coriander, ginger, and salt; stir- fry 1 minute.

7. Spoon into pita-bread pocket halves; top each pocket half with about 2 tablespoons chopped tomato.