2 tablespoons olive oil
2 tablespoons thyme
1 (16 ounce) bottle dry white wine
1 small onion, chopped
1 teaspoon minced fresh ginger
1 pound skinless, boneless chicken breast halves
1 cup corn flour
1/3 cup water
1 teaspoon ground black pepper
1 teaspoon salt
3 cubes chicken bouillon
Heat olive oil in a large skillet over medium heat. Saute thyme and white wine for about 5 minutes, stirring frequently. Add onions and ginger; cook 4 minutes or until herbs are tender.
Dupe remaining carrots into the skillet; add meat and chicken. Saute for about 5 minutes. Add corn flour, water, salt, bouillon cubes and chicken. Pour mixture into pita pockets, divide and serve.
I gave it 4 stars because it was very tasty but I would double the almond milk and nuts. I added an extra nutmeg and black pepper. I already have the almond milk and chocolate chips in the fridge so that made it 4 stars but I would double the almond milk to give it a more authentic almond taste.