Ingredients
1 Tbsp ginger root, freshly grated
1 medium garlic clove(s), minced
1 cup(s) fat-free chicken broth
1 pound(s) uncooked boneless, skinless chicken breast
1 medium celery, rib, chopped
1 small sweet red pepper(s), chopped
1 medium scallion(s), finely chopped (green part only)
1/4 cup(s) teriyaki sauce
1/4 tsp black pepper
16 piece(s) lettuce, use tender, inner Romaine leaves
Preparation
Instructions
* 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.
