Spicy Hawaiian Teriyaki Chicken Rice Bowl (Rumbi Copycat)
INGREDIENTS
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2½ cups water
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1 (14oz) can coconut milk (about 1½ cups; I used light coconut milk)
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½ Tbsp sugar
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2 cups long grain white rice
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1 (15oz) can red beans, drained and rinsed
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¾ cups Mr. Yoshidaâ??s teriyaki sauce (found in the grocery store by the BBQ sauces; I actually used Kikkoman Original Teriyaki Sauce.)
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1 tsp soy sauce
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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.)
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1 tsp fresh ginger
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pinch of salt
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1 Tbsp of brown sugar
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1 Tbsp cornstarch (if needed)
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1 Tbsp COLD water (if needed)
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2 chicken breasts (about 2 cups, cubed)
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Salt & Pepper
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1 Tbsp canola oil
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4 carrots, peeled and grated (approximately 1½ cups)
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3 celery stalks, washed and sliced (approximately 1½ cups)
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1 zucchini, chopped into small cubes (approximately 1½ cups)
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1½ cups chopped broccoli florets (approximately ½-3/4 large head of broccoli)
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