1. Combine rice, 1 1/2 cups water, and the salt in a medium saucepan and bring to a boil. Cover, reduce heat to low, and cook until rice is tender, 12 to 14 minutes.

2. Meanwhile, cook chicken in a large nonstick skillet over medium-high heat, stirring to break up meat, until liquid evaporates, about 5 minutes. Stir in oil and continue to cook until lightly browned and cooked through, about 2 more minutes. Transfer to a bowl and set aside.

3. Add onion and seasoning to skillet and cook 2 minutes. Add 1/4 cup water, the slaw, and green beans and cook, stirring occasionally, until softened, about 5 minutes. Return chicken to skillet and add teriyaki sauce and remaining 2 tablespoons water; cook 2 minutes. Stir in cilantro and transfer to a bowl, then serve alongside rice, lettuce, and lime wedges.

Source: Hannaford fresh Magazine, July-August 2021