Ginger-Teriyaki Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Tbsp ginger root, freshly grated1 medium garlic, minced1 cup fat free chicken broth1 pound of uncooked boneless, skinless chicken breast1 medium celery, rib, chopped1 small sweet red pepper, chopped1 medium scallions, finely chopped ( green part only)1/4 cup of teriyaki scaue1/4 tsp black pepper16 pieces of lettuce, 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 tabelspoons 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.
Number of Servings: 4
Recipe submitted by SparkPeople user LLSTRAUB.
Reserve 3 tabelspoons 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.
Number of Servings: 4
Recipe submitted by SparkPeople user LLSTRAUB.
Nutritional Info Amount Per Serving
- Calories: 142.7
- Total Fat: 0.8 g
- Cholesterol: 56.2 mg
- Sodium: 1,179.5 mg
- Total Carbs: 8.5 g
- Dietary Fiber: 1.8 g
- Protein: 25.7 g
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