main meals

Ingredients

	1 Tbsp ginger root, freshly grated
	1 medium garlic clove(s), minced
	1 cup(s) fat-free chicken broth
	1 pound(s) uncooked boneless, skinless chicken breast
	1 medium celery, rib, chopped
	1 small sweet red pepper(s), chopped
	1 medium scallion(s), finely chopped (green part only)
	1/4 cup(s) teriyaki sauce
	1/4 tsp black pepper
	16 piece(s) lettuce, use tender, inner Romaine leaves

Instructions

• Combine ginger, garlic and broth in a large skillet; bring to a simmer. Add chicken in one layer; return to a simmer. Cover and simmer, turning chicken over after 15 minutes, until chicken is cooked through, about 30 minutes. Remove from heat and let chicken sit in broth for 5 minutes.
  
  
• Reserve 3 tablespoons of cooked broth; discard remainder. Cut chicken into bite-size pieces and place in a medium bowl; add celery, red pepper and scallion.
  
  
• In a cup, combine teriyaki sauce, reserved broth and black pepper; stir well. Pour over chicken mixture and toss to combine.
  
  
• To serve, arrange 4 lettuce leaves on each of 4 plates. Spoon 1/4 cup of chicken mixture into each leaf. Pick up each leaf and eat with your hands. Yields 4 filled leaves per serving.