The ginger-scallion sauce is the whole recipe. Cooking them in the oil makes for a flavorful sauce that pairs well with any white or dark meat poultry. The sauce takes minutes to prepare and also works well over rice or in this case inside of a sandwich.
Ingredients
- Rotisserie chicken, shredded (no skin — ~3–4 cups total)
- 5 tbsp neutral oil (grapeseed or vegetable — must reach smoking hot)
- 3 tbsp scallion greens, finely minced
- 1 tbsp fresh ginger, finely minced
- ½ tsp salt
- 1 tsp sesame oil
- 3 Costco WW pita pockets
- Cucumber, sliced thin
- Romaine or green leaf lettuce
- Alfalfa sprouts
Preparation
- Heat 2 tbsp neutral oil in a small pan over high heat until smoking hot. Add ginger and fry for 15 seconds. Add green onions and cook for another 20-30 seconds. Transfer the sauce into a bowl.
- Add in the sesame oil and salt. Let sit 5 minutes.
- Toss the shredded rotisserie chicken in the ginger-scallion sauce.
- Open each pita pocket and fill with cucumber, lettuce, ginger-scallion chicken, and alfalfa sprouts on top. Reserve extra chicken + a small jar of sauce for Thursday’s cold lunch.
Notes
Portions: Him & Son: 1 WW pita + 5 oz ginger-scallion rotisserie chicken + cucumber + romaine + generous alfalfa sprouts (~620 cal) | Her: 1 WW pita + 3 oz ginger-scallion rotisserie chicken + thin cucumber slices + romaine + alfalfa sprouts (~420 cal)
