Core Recipe Servings | 4 Preparation Time | 20 min Cooking Time | 35 min Level of Difficulty | Easy
main meals | Our ginger-flavored broth does double duty in this recipe: It's a cooking liquid for the chicken and a tangy base for the dressing.
1 Tbsp ginger root, fresh, grated 1 medium garlic clove(s), minced 1 cup fat-free chicken broth 1 pound chicken breast, uncooked, boneless, skinless 1 medium stalk celery, chopped 1 small sweet red pepper(s), chopped 1 medium scallion(s), finely chopped (green part only) 1/4 cup teriyaki sauce 1/4 tsp black pepper 16 leaves Dole Romaine Lettuce, or other brand (use tender, inner leaves)
Instructions
1. 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 30 minutes, turning chicken over after 15 minutes, or until chicken is cooked through. Remove from heat and let chicken sit in broth for 5 minutes. 2. Reserve 3 tablespoons of cooked broth; discard remainder. Cut chicken into bite-size pieces. Place in a medium bowl; add celery, red pepper and scallion. 3. Combine teriyaki sauce, reserved broth and black pepper in a cup; stir well. Pour over chicken mixture and toss to combine. 4. 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.
__________________
**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
