CHICKEN SPICY HAWAIIAN TERIYAKI RICE BOWL

Chicken Spicy Hawaiian Teriyaki Rice Bowl image

Something like Rumbi's. Taken from Busy Little Kitchen's blog. Substituting the chicken with grilled shrimp would be absolutely divine.

Provided by gailanng

Categories One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 21

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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)
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)
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

Steps:

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.
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.
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.).

Nutrition Facts : Calories 1240.3, Fat 34.1, SaturatedFat 20.1, Cholesterol 69.6, Sodium 4542, Carbohydrate 184.8, Fiber 13.6, Sugar 76, Protein 50

*** Explore more Chicken Spicy Hawaiian Teriyaki Rice Bowl Recipes »

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