Ginger-Teriyaki Chicken Boats
1 Tbsp, fresh, grated
1 clove(s), medium, minced
Fat free chicken broth
Uncooked boneless skinless chicken breast(s)
1 rib(s), medium, chopped
Sweet red pepper(s)
1 small, chopped
1 medium, finely chopped, green part only
16 leaf/leaves, large
- 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.
- Reserve 3 tablespoons of cooked broth; discard remainder. Cut chicken into bite-size pieces. Place in medium bowl; add celery, red pepper and scallion.
- Combine teriyaki sauce, reserved broth and black pepper in a cup; 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.