Ginger-Teriyaki Chicken


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Ginger is widely praised for its health benefits, not to mention its wonderful taste. One tablespoon is simply suggested in this recipe, if you really like ginger, add as much as you’d like.

Serves 4 Time 1 hour

1 Tbsp ginger root, freshly grated
1 clove garlic, minced
1 c low sodium chicken broth
1 lb boneless skinless chicken breast
1 rib celery, chopped
1 small sweet red pepper, chopped
1 scallion, finely chopped (green part only)
1/4 c teriyaki sauce
1/4 tsp black pepper
16 pieces tender Romaine lettuce leaves


  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, 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.
  2. 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.
  3. In a cup, combine teriyaki sauce, reserved broth and black pepper; 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.

4 filled leaves
Nutrition Info : calories 178, fat 11g, protein 6g, carbohydrates 7g, sodium 336mg

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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