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Teriyaki Chicken Rice Bowl Recipe

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4.4 from 9 reviews

This Teriyaki Chicken Rice Bowl combines tender grilled chicken, flavorful Hawaiian coconut rice and beans, crisp sautéed vegetables, and a rich homemade teriyaki sauce. Quick and easy to make, it offers a delicious balance of savory, sweet, and spicy flavors perfect for a satisfying weeknight meal.

  • Total Time: 18 minutes
  • Yield: 6 servings

Ingredients

Hawaiian Coconut Rice and Beans

  • 2 cups grilled chicken
  • 2 ½ cups water
  • ½ tablespoon sugar
  • 1 (14-ounce) can coconut milk
  • 1 (14-ounce) can red beans, drained and rinsed
  • 2 cups long-grain white rice

Hawaiian Teriyaki Sauce

  • ¾ cup Mr. Yoshida's Original Gourmet Sweet Teriyaki Marinade & Cooking Sauce
  • 2 teaspoons chili garlic sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon grated fresh ginger
  • ¼ teaspoon salt
  • ¼ teaspoon brown sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 1-2 teaspoons sriracha sauce (optional)

Vegetables

  • 1 tablespoon vegetable oil
  • 4 carrots, peeled and grated
  • 3 ribs celery, sliced
  • 1 zucchini, cubed
  • 1 ½ cups chopped broccoli florets

Instructions

  1. Prepare Hawaiian Coconut Rice and Beans: If using a rice cooker, combine the water, sugar, coconut milk, red beans, and long-grain white rice in the cooker. Gently stir to mix the beans and rice evenly. Cover and cook until the rice is tender. If cooking on the stove, combine the water, sugar, and coconut milk in a saucepan, then stir in the beans and rice. Bring to a boil over medium heat, then cover, reduce heat, and simmer for 18 to 20 minutes until the rice is tender.
  2. Make the Hawaiian Teriyaki Sauce: In a small saucepan, combine Mr. Yoshida's teriyaki sauce, chili garlic sauce, soy sauce, grated fresh ginger, salt, and brown sugar. Bring the mixture to a boil, then reduce heat to a simmer.
  3. Thicken the Sauce: Mix the cornstarch and cold water in a small bowl to create a slurry. Slowly whisk this cornstarch mixture into the simmering teriyaki sauce, stirring continuously, which will thicken the sauce slightly.
  4. Add Heat (Optional): For a spicier kick, add 1 to 2 teaspoons of sriracha sauce into the teriyaki sauce. Simmer the sauce for about 1 more minute, then remove from heat and let it sit until ready to serve.
  5. Sauté Vegetables: Heat vegetable oil in a large skillet over medium-high heat. Add the grated carrots, sliced celery, cubed zucchini, and chopped broccoli florets. Sauté the vegetables for about 2 minutes or until they are crisp-tender.
  6. Assemble the Rice Bowl: Scoop the cooked coconut rice and beans evenly into the bottom of each serving bowl. Add the sautéed vegetables on top, then arrange the grilled chicken over the vegetables.
  7. Serve: Serve the teriyaki sauce on the side or drizzle about 3 tablespoons over the vegetables and chicken for added flavor. Enjoy immediately.

Notes

  • You can cook the coconut rice and beans in either a rice cooker or on the stovetop based on your preference.
  • Adjust the amount of sriracha sauce in the teriyaki to suit your desired level of spiciness or omit it for a milder flavor.
  • Use freshly grated ginger for best flavor in the teriyaki sauce.
  • Sauté the vegetables until just crisp-tender to maintain texture and freshness.
  • Grilled chicken can be substituted with tofu or shrimp for variety.
  • For a gluten-free version, use gluten-free soy sauce and confirm the teriyaki sauce is gluten-free.
  • Author: Chef
  • Prep Time: 5 minutes
  • Cook Time: 13 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Hawaiian

Find it online: https://avascooking.com/teriyaki-chicken-rice-bowl-recipe/