1 Tbsp ginger root, fresh, grated
1 medium garlic clove(s), minced
1 cup fat-free chicken broth
1 pound uncooked boneless, skinless chicken breast(s)
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
Combine ginger, garlic and broth in a large skillet; bring to a simmer. Add chicken in one layer; return to 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 5 minutes.
Reserve 3 tablespoons of cooked broth; discard remainder. Cut chicken into bite-size pieces. Place in medium bowl; add celery, red pepper and scallion.
Combine teriyaki sauce, reserved broth and black pepper in a cup; 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.