Teriyaki Chicken Boats

1 Tbsp ginger root, fresh, grated
1 medium garlic cloves, minced
1 cup fat-free chicken broth
1 pound uncooked boneless, skinless chicken breasts
1 medium stalk celery, chopped
1 small sweet red peppers, chopped
1 medium scallion(s), finely chopped (green part only)
1/4 cup teriyaki sauce
1/4 tsp black pepper
16 romaine lettuce leaves(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.