Island Teriyaki Bowl

Gluten-free | Dairy-free | Nut-free

I haven’t posted in over 4 years, but I’m sharing this recipe today because, selfishly, I want to remember the changes I made to it. I’ve been in a rut and it’s the first new recipe in a WHILE that the kids have ALL eaten without complaint. Thank goodness!

Supposedly it’s based on the Rumbi rice bowls, but I’ve never eaten there and I hear they’re not that great anyway, so don’t let that deter you, haha!

Hawaiian Coconut Rice & Beans (original recipe here – we just did a half recipe for our family)

• 2 cups white rice – we used Jasmine
• 2 1/2 cups water
• 14 oz coconut milk
• 1/2 Tbsp sugar
• 14-oz can red beans, drained and rinsed

Teriyaki sauce (adapted from here and here)

• 1 1/2 cups cold water
• 3/4 cup packed brown sugar
• 1/2 cup Tamari sauce
• 1 tsp cider vinegar
• 1 tsp garlic powder or granulated garlic
• 3 Tbsp corn starch
• 1 tsp sesame oil
• up to 2 tsp chili garlic sauce

Stir Fry Chicken & Vegetables (adapted from here)

• 2 Tbsp canola or other high-heat oil, divided
• 2 chicken breasts, 1-inch dice
• 4 carrots, peeled and cut into matchsticks
• 1 zucchini, chopped into small cubes
• 1 1/2 cups broccoli florets
• salt & pepper
• optional: a few shakes of Tamari sauce

1. Combine rice & bean ingredients in a pot with lid and bring to a boil over medium-high heat. Cover & reduce heat to med-low or low; let simmer 18-20 min or until rice is tender.
2. While rice is cooking, combine sauce ingredients in a saucepan. Bring to a boil, stirring constantly. Reduce heat and continue stirring until sauce thickens and turns lighter in color. Remove from heat until ready to serve. This sauce will keep in a covered container in your fridge for up to a week.
3. In a wok or large skillet, heat 1 Tbsp oil over med-high heat. Season chicken breast chunks with salt & pepper, then add to skillet and saute until browned and cooked through, 3-5 min. Remove to a plate.
4. Heat remaining 1 Tbsp oil in same pan. Add broccoli florets first and stir fry about 1-2 min. Add carrot matchsticks and stir fry a couple min more. Finally add zucchini and stir fry until all veggies are crisp tender, seasoning with salt & pepper and a couple shakes of soy sauce.
5. Add chicken to skillet and combine. Keep warm until ready to serve.
6. To serve: start with rice & beans, then top with chicken & veggies. Serve sauce on the side for dipping, or drizzle a couple Tbsp over the top of the stir fry. Enjoy!