1 Tbsp, freshly grated
1 medium clove(s), minced
Fat free chicken broth
Uncooked boneless skinless chicken breast(s)
1 rib(s), medium, rib, chopped
Sweet red pepper(s)
1 small, chopped
1 medium, finely chopped (green part only)
16 piece(s), use tender, inner Romaine leaves
- 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.
- 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.
- In a cup, combine teriyaki sauce, reserved broth and black pepper; 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.