Ginger-Teriyaki Chicken in Romaine
1
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Ingredients
Chicken broth
1 cup(s)
Fresh ginger
1 Tbsp, minced, peeled
Garlic
1 clove(s), minced
Uncooked boneless skinless chicken breast
1 pound(s), cut into bite-size pieces
Celery
1 rib(s), medium, cut into small dice
Bell pepper
1 item(s), small, red variety, cut into small dice
Scallions
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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