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Ginger-Teriyaki Chicken in Romaine

1
Point(s)
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy

Ingredients

Canned chicken broth

1 cup(s)

Ginger root

1 Tbsp, minced, peeled

Garlic

1 medium clove(s), minced

Uncooked boneless skinless chicken breast

1 pound(s), cut into bite-size pieces

Uncooked celery

1 rib(s), medium, cut into small dice

Uncooked bell pepper(s)

1 item(s), small, red variety, cut into small dice

Uncooked scallion(s)

1 medium, (green part only), finely chopped

Teriyaki sauce

¼ cup(s)

Black pepper

¼ tsp

Chopped romaine lettuce

16 leaf/leaves, inner leaves

Instructions

  1. Combine broth, ginger, and garlic in large skillet; bring to simmer. Add chicken and return to simmer. Cover and simmer until chicken is cooked through, about 15 minutes. Remove from heat and let chicken cool in broth.
  2. Spoon 3 tablespoons of ginger broth into medium bowl; save remaining broth for another use. Add chicken, celery, bell pepper, scallion, teriyaki sauce, and black pepper to bowl; stir until mixed well.
  3. To serve, arrange 4 lettuce leaves on each of 4 plates. Spoon 1⁄4 cup chicken mixture into each leaf. Pick up each leaf to eat out of hand.
  4. Serving size: 4 filled lettuce leaves

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