Ingredients
1/2 teaspoon cornstarch1/3 cup water2 tablespoons reduced-sodium soy sauce1 tablespoon honey1 teaspoon sesame oil1 tablespoon canola oil1 medium sweet red pepper, julienned3 garlic cloves, minced1/2 to 1 teaspoon curry powder1/4 teaspoon cayenne pepper3 cups coarsely shredded cooked turkey3 green onions, sliced8 whole wheat pita pocket halves, warmed
Preparation
Mix first five ingredients until smooth. In a large nonstick skillet, heat canola oil over medium-high heat; stir-fry red pepper until crisp-tender. Add garlic and spices; cook and stir 1 minute.
Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir until slightly thickened, 1-2 minutes. Stir in turkey and green onions; heat through. Serve in pitas.
