Saturday, April 6, 2013

Hawaiian Teriyaki Bowl

This is similar to Rumbi's chicken bowl - could change to noodles or just have vegetables and sauce

Coconut Rice
2 c. long grain white rice (brown rice works alright)
2 c. water
3/4 can coconut milk
1/2 Tbsp. sugar

1. Put all ingredients in a rice cooker*
2. Stir
3. Cook until timer goes off
*If you don't have a rice cooker, combine water, milk, sugar and rice in a sauce pan over medium heat. Bring to a boil. Cover, reduce heat and simmer for about 18-20 minutes

Hawaiian Teriyaki Sauce
3/4 c. teriyaki sauce
1 tsp. soy sauce
2 tsp. chili garlic sauce (pinch chili powder + garlic)
1 tsp. ginger
1/4 tsp. salt
1/2 Tbsp. brown sugar
1/4 c. cornstarch
1/2 c. water

1. Combine teriyaki sauce, soy sauce, chili & garlic, ginger, salt, and brown sugar in a small sauce pan
2. Bring to a boil over medium heat
3. Meanwhile combine cornstarch and water in a separate bowl
4. Reduce sauce to simmer
5. Add cornstarch water to sauce slowly to thicken
6. Simmer for a couple of minutes
7. Set aside until ready to serve

Vegetables and Chicken
1 Tbsp. oil
3/4 c. grated carrots
3 celery stalks, washed and sliced
1 zucchini, chopped into small cubes
1 c. chopped broccoli florets
(I like to add black beans)
2 chicken breasts

1. Cut chicken into small pieces (cook however you want - boil, grill, saute)
2. Put oil and vegetables in a large pan over medium heat
3. Saute for about 6-7 minutes
4. When chicken is done cooking, add to vegetable mix (Aleasha added shrimp - any type of protein)

Arrange bowl with rice on bottom, then vegetables and protein, then sauce

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