Spicy Hawaiian Teriyaki Chicken Rice Bowl (Rumbi Copycat)

dessertnowdinnerlater.com

Vickie Noble Filoso

subheading: Rumbi Rice:

2 ½ cups water

1 (14oz) can coconut milk (about 1 ½ cups; I used light coconut milk)

½ Tbsp sugar

2 cups long grain white rice

1 (15oz) can red beans, drained and rinsed

subheading: Spicy Hawaiian Teriyaki Sauce:

¾ cups Mr. Yoshida's teriyaki sauce

1 tsp soy sauce

2 tsp chili garlic sauce (in the Asian section of the grocery store)

1 tsp fresh ginger

pinch of salt

1 Tbsp of brown sugar

1 Tbsp cornstarch, if needed

1 Tbsp COLD water, if needed

subheading: Vegetables and Chicken:

2 chicken breasts (about 2 cups, cubed)

Salt & Pepper

1 Tbsp canola oil

4 carrots, peeled and grated (approximately 1 ½ cups)

3 celery stalks, washed and sliced (approximately 1 ½ cups)

1 zucchini, chopped into small cubes (approximately 1 ½ cups)

1 ½ cups chopped broccoli florets, approximately ½ to ¾ large head of broccoli

Directions at dessertnowdinnerlater.com

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