Ginger-Teriyaki Chicken

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
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
Directions
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.


Number of Servings: 4

Recipe submitted by SparkPeople user MEANMUMMY.

Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 157.6
  • Total Fat: 1.7 g
  • Cholesterol: 65.7 mg
  • Sodium: 520.6 mg
  • Total Carbs: 6.3 g
  • Dietary Fiber: 1.6 g
  • Protein: 28.2 g

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