Chicken Spicy Hawaiian Teriyaki Rice Bowl

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Something like rumbi's. taken from busy little kitchen's blog. substituting the chicken with grilled shrimp would be absolutely divine.

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Steps

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In a large skillet , heat the vegetable oil until shimmering.

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Add the prepared vegetables and saute until crisp-tender , a couple minutes.

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Season with salt and pepper.

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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.

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To make the rice: combine the water , coconut milk , and sugar in a large saucepan.

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Stir in rice and beans.

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Bring to a boil over medium heat.

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Cover , reduce heat , and simmer 18 to 20 minutes , until rice is tender.

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Fluff with a fork before serving.

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To make the spicy hawaiian teriyaki sauce: combine the bottled teriyaki sauce , soy sauce , sriracha , ginger , salt and brown sugar in a small saucepan.

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Bring to a boil and then reduce to a simmer.

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Combine cornstarch and water and slowly add as needed for thickening it should be slightly syrupy.

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Allow to simmer and thicken , about a minute.

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Serve warm over your rice bowls.

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Ingredients

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vegetable oil, carrots, celery ribs, zucchini, broccoli florets, chicken breasts, rice, teriyaki sauce, basmati rice, water, coconut milk, sugar, red beans, soy sauce, garlic sauce, ground ginger, salt, brown sugar, cornstarch, cold water