4 chicken breast halves (about 5 ounces each), cut in bite-size pieces
1/4 cup vegetable oil
1/2 cup pea pods, stems removed
1 cup broccoli buds
1/2 cup red bell pepper strips
1 cup cut yellow squash, sliced in half-moon shapes
1 cup cut carrots, cut in very thin julienne strips
1/2 cup teriyaki glaze (see recipe)
8 slices jack cheese (1 ounce each)
4 pieces Greek pita bread
4 large lettuce leaves
4 pickle spears

In large oven-proof skillet, saute chicken pieces in oil. When chicken is almost cooked through, add vegetables and cook an additional 1 to 2 minutes. Vegetables should be bright and firm to the bite. Do not overcook.

Add teriyaki glaze to coat vegetables and chicken. Shingle cheese over chicken and vegetables and set under broiler. Broil until cheese is melted, 1 to 2 minutes.

Microwave pita bread 10 seconds. Pour vegetable-cheese mixture over pita bread. Fold pita over and secure with decorative pick. Set on large leaf of lettuce and garnish with pickle spear. Serve with french fries, 5-bean salad or pasta salad. Makes 4 servings.

Teriyaki glaze:

1/2 cup soy sauce
1/4 cup plus 2 tablespoons sugar
Pinch of minced fresh ginger
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 1/2 teaspoons dry sherry
1 1/2 tablespoons pineapple juice
2 tablespoons water
1 1/2 tablespoons cornstarch
1 1/2 teaspoons sesame oil
1 1/2 teaspoon sesame seeds

In small, heavy-bottomed saucepan, combine soy sauce, sugar, ginger, garlic powder, pepper, sherry and juice. Bring to simmer.

Combine water and cornstarch; whisk together. Add to simmering liquid to thicken; continue to simmer 10 minutes.

Put small, heavy-bottomed saute pan over medium heat. Add oil and seeds. Toast seeds until lightly browned. Immediately pour seed mixture into thickened teriyaki glaze to stop seeds from overtoasting; mix to combine. Use 1/2 cup with chicken/vegetable mixture. Reserve remaining glaze for another use. Makes about 2/3 cup.