Chicken Spicy Hawaiian Teriyaki Rice Bowl Recipe

Name: Chicken Spicy Hawaiian Teriyaki Rice Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 4 carrots, peeled and grated; 3 celery ribs, sliced; 1 zucchini, chopped into small cubes; 1 1/2 cups chopped broccoli florets; 3 -4 chicken breasts, grilled and cut into small cubes (can sub grilled shrimp); 1 recipe rumbi rice (recipe below); 1 recipe spicy hawaiian teriyaki sauce (recipe below); Recipe for Rumbi Rice; 2 cups basmati rice; 2 1/2 cups water; 1 (14 ounce) can coconut milk (about 1 1/2 cups); 1/2 tablespoon sugar; 1 (16 ounce) can red beans, drained and rinsed (black beans would be a good sub); Spicy Hawaiian Teriyaki Sauce; 1 1/2 cups about 1 bottle good quality thick teriyaki sauce (Mr.Yoshida's brand recommended); 2 teaspoons soy sauce; 3 -4 teaspoons asian garlic sauce (Sriracha); 1 1/2 teaspoons ground ginger; 1 pinch salt; 1 large pinch brown sugar; 2 tablespoons cornstarch; 4 tablespoons cold water

Servings: persons

1 tablespoon vegetable oil
4 carrots, peeled and grated
3 celery ribs, sliced
1 zucchini, chopped into small cubes
1 1/2 cups chopped broccoli florets
3 -4 chicken breasts, grilled and cut into small cubes (can sub grilled shrimp)
1 recipe rumbi rice (recipe below)
1 recipe spicy hawaiian teriyaki sauce (recipe below)
Recipe for Rumbi Rice
2 cups basmati rice
2 1/2 cups water
1 (14 ounce) can coconut milk (about 1 1/2 cups)
1/2 tablespoon sugar
1 (16 ounce) can red beans, drained and rinsed (black beans would be a good sub)
Spicy Hawaiian Teriyaki Sauce
1 1/2 cups about 1 bottle good quality thick teriyaki sauce (Mr.Yoshida's brand recommended)
2 teaspoons soy sauce
3 -4 teaspoons asian garlic sauce (Sriracha)
1 1/2 teaspoons ground ginger
1 pinch salt
1 large pinch brown sugar
2 tablespoons cornstarch
4 tablespoons cold water

1
In a large skillet, heat the vegetable oil until shimmering. Add the prepared vegetables and saute until crisp-tender, a couple minutes. Season with salt and pepper. In a bowl, serve up a large scoop of Rumbi rice, a scoop of hot vegetables, a scoop of grilled chicken cubes, and a heavy drizzle of Spicy Hawaiian Teriyaki sauce.
2
To make the rice: Combine the water, coconut milk, and sugar in a large saucepan. Stir in rice and beans. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender. Fluff with a fork before serving.
3
To make the Spicy Hawaiian Teriyaki Sauce: Combine the bottled teriyaki sauce, soy sauce, Sriracha, ginger, salt and brown sugar in a small saucepan. Bring to a boil and then reduce to a simmer. Combine cornstarch and water and SLOWLY add as needed for thickening (you may not need all of it.) It should be slightly syrupy; allow to simmer and thicken, about a minute. Serve warm over your rice bowls. (If you find that the sauce is too thick when it cools, just add a little more teriyaki sauce to it.).

960

kcal

Calories

Fat

178

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 4 carrots, peeled and grated, 3 celery ribs, sliced, 1 zucchini, chopped into small cubes, and more.

Yes, Chicken Spicy Hawaiian Teriyaki Rice Bowl falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Spicy Hawaiian Teriyaki Rice Bowl

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