Ginger-teriyaki chicken
1
Points®
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
Fresh ginger
1 Tbsp, freshly grated
Garlic
1 clove(s), minced
Fat free chicken broth
1 cup(s)
Uncooked skinless boneless chicken breast
1 pound(s)
Celery
1 rib(s), medium, rib, chopped
Red bell pepper
1 small, chopped
Scallions
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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