This is from Fast and Healthy Menus for Busy Moms by Marilyn Moll at The Urban Homemaker
1 1/2 cups low sodium soy sauce
1/2 cup lemon juice
1 1/4 tsp. ground ginger
2 cloves garlic, minced
1/4 cup minced parsley
2 bonless chicken breast halves, sliced OR 1 lb. London Broil, sliced thinly.
Combine ingredients with meat in a large zip top freezer bag and refrigerate overnight.
1 cup uncooked rice
1/2 cup broccoli florets
1/2 cup chopped red bell pepper
5 oz. can water chestnuts, drained, and sliced
1 cup bean sprouts, optional
1 cup Chinese pea pods or snow peas, fresh or frozen
Pita Pockets or whole wheat tortillas
Drain the marinade form the meat, reserving 1/4 cup liquid to use in cooking rice. Prepare rice. In a skillet or wok over high heat, stir-fry the meat for about 3 minutes or until no longer pink. Add broccoli, pepper, chestnuts, bean sprouts, peas, and stir fry 2 to 3 minutes. Add rice and heat through. Assemble tortillas with filling. Serves 5-6