Chef Morgan surprised me with lunch today. Today she featured her “at-home-hack” for Bakers Square’s stir fry pita. It’s a simple recipe that is easy to scale for however many you are serving. You’ll need little more than a knife, cutting board, and one pan to prep this. The Clay Coyote Cazuela is a perfect pan for any stir fry, but one of our flameware skillets works great as well.
Morgan made the pitas authentic to the Bakers Square experience, but you could always throw in different veggies, meats, or sauces to make it your own. That’s the joy of a stir fry.
The authentic Bakers Square experience means you’ll need chicken, snap peas, carrots, broccoli, peppers, teriyaki sauce, Swiss cheese, pita bread, and a little olive oil. First things first, cut up your chicken and veggies so they cook evenly. Then add olive oil to your pan, put the chicken in, and toss to make sure the chicken is coated in the oil. Don’t cook the chicken completely right now, just get the outside done and remove from the pan. Now add your veggies to the pan and sauté for a few minutes. Next, toss in your teriyaki sauce and add the chicken back to the pan. Cook until the chicken is done, and you’re ready to plate.
Take your pita (it’s best to warm it ahead of time), put the Swiss cheese on it, and then add your stir fry. The heat from the pita and the stir fry will melt the cheese for you.
This lunch blew the sandwich I had brought out of the water. Swiss cheese, pita, and teriyaki sauce may not sound like a natural combo, but it really works. The flavors blended together and complimented each other very well.
Like I said earlier, the great thing about stir fry is how flexible it is. I had a monster portion, and tackled the stir fry pita with a knife and fork. You can taper back on the portion size of the stir fry to make a pita you can enjoy on the go, or use whatever veggies are in your fridge to save you a run to the grocery store. All in all, you’ll have a great lunch in just about 15 minutes. What’s not to love about that?