Ingredients:
2 teaspoons soy sauce, plus
1 tablespoon soy sauce
1 teaspoon olive oil, plus
2 tablespoons olive oil
4 teaspoons minced garlic
4 teaspoons minced peeled fresh ginger
12 ounces boneless skinless chicken breast halves or 12 ounces chicken tenders, cut crosswise into 1/2 inch wide strips
2 3/4 cups water
1 1/2 cups basmati rice or 1 1/2 cups long-grain rice
6 tablespoons fresh lime juice
1 cup cubed peeled pineapple
1 kiwi, peeled,cubed
3/4 cup thinly sliced green onions
1/2 cup chopped red bell peppers
4 large curly lettuce leaves
Directions:
Mix 2 tsps soy sauce, 1 tsp oil, 2 tsps garlic and 1 tsp ginger in medium bowl.
Add chicken and toss to coat.
Let stand 30 minutes.
Meanwhile, bring 2 3/4 cups water to boil in medium saucepan.
Add rice; return to boil.
Reduce heat to medium-low, cover and simmer until rice is tender and water is absorbed, about 15 minutes.
Uncover; let stand until cool.
Season chicken.
Heat large nonstick skillet over high heat.
Add chicken with marinade to skillet and saute until golden-brown and cooked through, about 4 minutes.
Cool.
Whisk lime juice, 1 tblp soy sauce, 2 tblsps oil, 2 tsps garlic and 3 tsps ginger in large bowl.
Mix in rice, chicken, pineapple, kiwi, 1/2 cup green onions and bell pepper.
Season to taste.
Line bowl with lettuce leaves.
Spoon salad into bowl.
Sprinkle with remaining green onion and serve.
Servings: 4
Time preparation: 20 min.
Time total: 45 min.