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