Photo of Ginger-Teriyaki Chicken Boats by WW

Ginger-Teriyaki Chicken Boats

1 - 3
PersonalPoints™ per serving
Total Time
55 min
20 min
35 min
Our ginger-flavoured broth does double duty in this recipe: It's a cooking liquid for the chicken and a tangy base for the dressing.


Ginger root

1 tbsp(s), fresh, grated

Garlic clove(s)

1 clove(s), large, minced

Fat free chicken broth

1 cup(s)

Uncooked boneless skinless chicken breast(s)

1 pound(s)

Uncooked celery

1 stalk(s), medium, chopped

Sweet red pepper(s)

1 small, chopped

Uncooked scallion(s)

1 medium, finely chopped, green part only

Teriyaki sauce

¼ cup(s)

Black pepper

¼ pinch


16 leaf/leaves, large


  1. Combine ginger, garlic and broth in a large skillet; bring to a simmer. Add chicken in one layer; return to simmer. Cover and simmer 30 minutes, turning chicken over after 15 minutes, or until chicken is cooked through. Remove from heat and let chicken sit in broth 5 minutes.
  2. Reserve 3 tablespoons of cooked broth; discard remainder. Cut chicken into bite-size pieces. Place in medium bowl; add celery, red pepper and scallion.
  3. Combine teriyaki sauce, reserved broth and black pepper in a cup; stir well. Pour over chicken mixture and toss to combine.
  4. 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.