Ginger-Teriyaki Chicken
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- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
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
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.
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.
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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