Ginger-Teriyaki Chicken in Romaine
Canned chicken broth
1 Tbsp, minced, peeled
1 medium clove(s), minced
Uncooked boneless skinless chicken breast
1 pound(s), cut into bite-size pieces
1 rib(s), medium, cut into small dice
Uncooked bell pepper(s)
1 item(s), small, red variety, cut into small dice
1 medium, (green part only), finely chopped
Chopped romaine lettuce
16 leaf/leaves, inner leaves
- 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.
- 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.
- 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.
- Serving size: 4 filled lettuce leaves