Spicy Hawaiian Teriyaki Chicken Rice Bowl

Ingredients

• Rumbi Rice:
• 2 1/2 cups water
• 1 (14oz) can coconut milk (about 1 1/2 cups; I used light coconut milk)
• 1/2 Tbsp sugar
• 2 cups long grain white rice
• 1 (15oz) can red beans, drained and rinsed
• Spicy Hawaiian Teriyaki Sauce:
• 3/4 cups Mr. Yoshida’s teriyaki sauce (found in the grocery store by the BBQ sauces; I actually used Kikkoman Original Teriyaki Sauce.)
• 1 tsp soy sauce
• 2 tsp chili garlic sauce (in the Asian section of the grocery store; I used the one in the clear plastic jar with the green lid.)
• 1 tsp fresh ginger
• pinch of salt
• 1 Tbsp of brown sugar
• 1 Tbsp cornstarch (if needed)
• 2 Tbsp COLD water (if needed)
• Vegetables & Chicken:
• 2 chicken breasts (about 2 cups, cubed)
• Salt & Pepper
• 1 Tbsp canola oil
• 4 carrots, peeled and grated (approximately 1 1/2 cups)
• 3 celery stalks, washed and sliced (approximately 1 1/2 cups)
• 1 zucchini, chopped into small cubes (approximately 1 1/2 cups)
• 1 1/2 cups chopped broccoli florets (approximately 1/2-3/4 large head of broccoli)

Details

Servings 6
Level of difficulty Average
Cost Average budget