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Photo of Ginger-teriyaki chicken by WW

Ginger-teriyaki chicken

1 - 3
PersonalPoints™ per serving
Total Time
55 min
Prep
20 min
Cook
35 min
Serves
4
Difficulty
Easy
Skip takeout and make this delicious chicken teriyaki instead. The chicken simmers in a delicious marinade of ginger root and garlic combined in chicken broth for 45 minutes. It's then mixed with celery, red pepper, and scallions for added texture and flavor. Our ginger-flavored broth does double duty in this recipe: It's a cooking liquid for the chicken and a tangy base for the dressing. We serve this over lettuce for a one-dish meal. Serve it with a side of rice or noodles.

Ingredients

Ginger root

1 Tbsp, freshly grated

Garlic clove(s)

1 medium clove(s), minced

Fat free chicken broth

1 cup(s)

Uncooked boneless skinless chicken breast(s)

1 pound(s)

Uncooked celery

1 rib(s), medium, rib, 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 tsp

Lettuce

16 piece(s), use tender, inner Romaine leaves

Instructions

  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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