Ginger-Teriyaki Chicken Boats
1
Points®
Total time: 55 min • Prep: 20 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Ginger root
1 tbsp(s), fresh, grated
Garlic
1 clove(s), large, minced
Fat free chicken broth
1 cup(s)
Uncooked boneless skinless chicken breast
1 pound(s)
Celery
1 stalk(s), medium, chopped
Red bell pepper
1 small, chopped
Uncooked scallions
1 medium, finely chopped, green part only
Teriyaki sauce
¼ cup(s)
Black pepper
¼ pinch(es)
Lettuce
16 leaf/leaves, large
Instructions
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.
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