Orange Chicken Pita Pockets with Spicy Edamame


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Spicy edamame and pita pockets by

March is Frozen Food Month! Thank you to the National Frozen & Refrigerated Foods Association (NFRA) for making this post possible. All comments, opinions and my love for exploring new cultures, spices and flavor combinations are my own!

Like you, we like to have wholesome, high-quality, healthy snacks for the kids to munch on when they get home from school. My kids love spicy foods, and they are always asking me to add a little bit of chile on top of their fruits, vegetables, and pretty much everything else. So I'm constantly looking for real foods made with high-quality ingredients that I can spice up and serve them on a moment's notice.

It just so happens this is a challenging time of the year for me, because it's time for parent/teacher conferences. Now the kids get out of school a full one and a half hours earlier than usual for an entire week. That means I have one and a half fewer hours to get my regular work done each day.

This also means I need to have something prepared for them when they run in the door in the middle of my work day. It needs to be something fast, convenient, that tastes like homemade and will hold them longer than usual, until dinner time.

You understand my plight. It's always a good idea to have a variety of fun, healthy snacks that you can have ready in almost no time at all for days like these. That's what I have: a delicious idea, full of flavorful combinations I put together from my freezer and my pantry that I know you will like.

Orange chicken pita pockets -

Orange Chicken Pita Pockets with Spicy Edamame

Makes 6 pockets

For the Spicy Edamame

  • 1 bag (8oz) PictSweet® Steam'ables® Edamame Shelled Soybeans
  • 3/4 teaspoon red pepper flakes, or more if you would like more “Pow”
  • 3 tablespoons Worcestershire sauce, divided
  • Pepper to taste
  • 3 tablespoons lime juice
  • 1/4 teaspoon salt
  • 6 cilantro springs, washed and roughly chopped

spicy edamame ingredients by

Pre-heat oven 375 degrees F.

Thaw edamame following the instructions on the bag. Mix edamame with pepper flakes, 2 tablespoons of Worcestershire sauce and pepper to taste. Bake for 8-10 minutes.

Edamame, pepper flakes, pepper by

Take out of the oven, let cool for 5 minutes. Add 1 tablespoon Worcestershire sauce, lime juice, salt, and cilantro.

For the Orange Chicken

  • 1 (18 oz) box of InnovAsian® Cuisine Orange Chicken
  • 1 tablespoon olive oil
  • 1-2 carrots, julienned and shaven

orange chicken by

Open the box and place the sauce bag in a bowl with warm water to thaw.

Heat the oil in a skillet, add chicken and cook for 2 minutes over medium heat.

Add carrots, cover and cook for 6 additional minutes, stirring occasionally. Finally, pour sauce over chicken and carrots, cover and cook for another 2-3 minutes until hot.

Warm up pita bread either in the microwave or in the oven, cut in half. Fill them with the orange chicken and top with spicy edamame.

Enjoy! My boys sure did, there were no leftovers.

orange chicken and spicy edamame pita pockets by

I'm very excited to tell you I have partnered with the NFRA for 2015 and will be bringing you delicious recipe ideas throughout the year. For more meal inspiration, check out NFRA over at, and our “Cool Food Panel” board on Pinterest here.

InnovAsian Orange Chicken and PictSweet edamame

Buen Provecho!

Silvia Martinez
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