Ginger-Teriyaki Chicken

Prep Time
20 min
Cook Time
35 min
Recipe Details
  • 1 Tbsp ginger root, freshly grated
  • 1 clove(s) garlic clove(s), minced
  • 1 cup(s) fat free chicken broth
  • 1 pound(s) uncooked boneless skinless chicken breast(s)
  • 1 rib(s) uncooked celery, rib, chopped
  • 1 small sweet red pepper(s), chopped
  • 1 medium uncooked 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
  1. 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.
  2. 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.
  3. In a cup, combine teriyaki sauce, reserved broth and black pepper; 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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