Teriyaki Chicken Lettuce Wraps

• 2/3 cup teriyaki marinade
• 4 (4-ounce) boneless skinless chicken breasts
• 1/2 cup uncooked instant long grain rice
• 1/2 cup boiling water
• 1 small (1/2 cup) cucumber, chopped
• 1 small (1/2 cup) red bell pepper, chopped
• 2 green onions, sliced
• 2 tablespoons dry roasted peanuts, chopped
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon mayonnaise
• 12 Bibb lettuce leaves

1. Reserve 1 tablespoon teriyaki marinade.
2. Place remaining teriyaki marinade and chicken into large resealable plastic food bag.
3. Tightly seal bag; place into 13x9-inch pan.
4. Refrigerate at least 30 minutes, turning bag occasionally.
5. Heat gas grill on medium-high or charcoal grill until coals are ash white.
6. Remove chicken from marinade; discard marinade.
7. Place chicken onto grill.
8. Close lid; grill, turning once, 12-16 minutes or until internal temperature reaches at least 165F and juices run clear when pierced with a fork.
9. Coarsely chop grilled chicken; set aside.
10. Place rice into bowl.
11. Add boiling water; stir.
12. Cover tightly with plastic food wrap; let stand 5 minutes or until water is absorbed.
13. Add reserved 1 tablespoon teriyaki marinade, chopped chicken and all remaining ingredients except lettuce; mix well.
14. Spoon 1/3 cup chicken mixture into each lettuce leaf.

teriyaki marinade, chicken breasts, long grain rice, boiling water, cucumber, red bell pepper, green onions, peanuts, fresh cilantro, mayonnaise, bibb lettuce leaves

Taken from www.landolakes.com/recipe/1189/teriyaki-chicken-lettuce-wraps (may not work)