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Recipes
Ginger-Teriyaki Chicken Boats
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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.
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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)
- 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.
- 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.
- 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.
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