Sesame Chicken Pockets

This meets somewhere between Asia and the Middle East...sassy sesame chicken stuffed pockets.

• Ready In: 25 mins
• Yields: 4-6 pockets

Ingredients

• 6  boneless skinless chicken breast halves, cut in 1/2-inch chunks
• 2  tablespoons olive oil
• 1  teaspoon  sesame oil
• 1 1⁄2 tablespoons sesame seeds
• 2  tablespoons wine vinegar
• 1  tablespoon soy sauce
• 1  tablespoon granulated sugar
• 1  tablespoon ketchup
• 1  teaspoon Worcestershire sauce
• 1⁄2 teaspoon  red chili pepper flakes
• 1⁄2 small  jalapeno, seeded and finely minced
• 1  medium cucumber, peeled, seeded and chopped
• 2 -3  medium tomatoes, cored and diced
• 1  cup  chopped sweet onions or 1  cup red onion
• 1  teaspoon  finely chopped fresh rosemary
• 4 -6  pita pocket bread, halved
• 2 -3  cups  shredded lettuce
• 2  cups  shredded monterey jack cheese or 2  cups monterey jack pepper cheese
• 1⁄2 pint sour cream

Directions

1. Saute the chicken in a skillet with the olive and sesame oils over medium-high heat until lightly golden.
2. While chicken is browning, make a well in pan's center and add the sesame seeds, gently stirring them occasionally until browned. Add the vinegar, soy sauce, sugar, ketchup, Worcestershire, chili flakes and about half of the jalapeno.
3. Combine the cucumber, tomatoes, onions and rosemary.
4. To serve, fill the pocket bread halves with chicken/tomato mixture, some lettuce and cheese, then garnish with the remaining jalapenos and a little sour cream.