Ginger Chicken Boats
- Ready In:
- 50mins
- Ingredients:
- 11
- Yields:
-
4 lettuce leaves
- Serves:
- 4
ingredients
- 1 tablespoon fresh grated ginger
- 1 clove minced garlic
- 1 cup chicken broth
- 1 lb chicken breast
- 1 stalk chopped celery
- 1 medium chopped red bell pepper
- 1 finely chopped scallion
- 1⁄4 cup teriyaki sauce
- 1⁄4 teaspoon black pepper
- red pepper flakes, to taste
- 16 leaves romaine lettuce (inner leaves)
directions
- Combine ginger, garlic and broth in large skillet; simmer.
- Add chicken and return to simmer for 30 minutes, covering the skillet.
- Turn chicken over after 15 minutes.
- Remove from heat and let sit for 5 minutes.
- Reserve 3 Tablespoons broth.
- Cut chicken into bite-sized pieces.
- Place ingredients in a bowl and add celery, red pepper, and scallion.
- Combine teriyaki sauce, reserved broth, and pepper; stir well.
- Toss with chicken mixture and spoon into lettuce leaves.
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RECIPE SUBMITTED BY
I'm a PhD student in literature at the University of Edinburgh, married to Bryce (who is a candidate for the ministry in the Presbyterian Church of America); we're sojourning in the UK for a few years and hope to move back to the west coast of the US.