Teriyaki Chicken Rice Bowl
User Reviews
5
-
Prep Time
10 mins
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Cook Time
20 mins
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Total Time
13 mins
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Servings
6
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Calories
501 kcal
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Course
Main Course, Dinner
Teriyaki Chicken Rice Bowl
Description
The Teriyaki Chicken Rice Bowl includes grilled chicken atop a bed of coconut-flavored long-grain rice mixed with red beans. The rice is cooked with coconut milk, sugar, and water, either in a rice cooker or stovetop, yielding a moist, fragrant base with subtle sweetness.
The Hawaiian teriyaki sauce is prepared by simmering a mix of teriyaki sauce, chili garlic sauce, soy sauce, fresh grated ginger, salt, and brown sugar, then thickened with a cornstarch and water slurry. Optional sriracha adds a touch of heat. This sauce imparts a glossy, flavorful coating to the chicken and vegetables.
Fresh vegetables — carrots, celery, zucchini, and broccoli — are stir-fried until crisp-tender in vegetable oil, providing texture and color contrast. The grilled chicken, either freshly cooked or pre-packaged and reheated, completes the bowl making it a filling, balanced dish.
The bowl serves well as a wholesome lunch or dinner, bringing together savory, sweet, spicy, and fresh elements. Using pre-grilled chicken can save time while maintaining flavor.
Ingredients
- 2 cups chicken grilled
Hawaiian Coconut Rice with Beans
- 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 teriyaki sauce Mr. Yoshida's Original Gourmet Sweet Teriyaki Marinade & Cooking Sauce
- 2 teaspoons Chili garlic sauce
- 1 teaspoon soy sauce
- 1 teaspoon ginger grated fresh
- ¼ teaspoon salt
- ¼ teaspoon brown sugar
- 1 tablespoon cornstarch
- 2 tablespoons water cold
- 1-2 teaspoons Sriracha sauce (optional)
Stir-Fry Vegetables
- 1 tablespoon vegetable oil
- 4 carrot peeled and grated
- 3 celery ribs, sliced
- 1 zucchini cubed
- 1 ½ cups broccoli chopped florets
Instructions
Hawaiian Coconut Rice and Beans
- Rice Cooker: Combine all ingredients in a rice cooker. Gently stir so the beans and rice are mixed. Cover and cook. Fluff rice with a fork before serving.
- Stove Top: In a saucepan, combine water, sugar, and coconut milk. Stir in beans and rice. Bring to a boil over medium heat. Cover, reduce heat, and simmer for 18-20 minutes, until rice is tender.
Hawaiian Teriyaki Sauce
- Combine Yoshida's sauce, chili garlic sauce, soy sauce, ginger, salt, and brown sugar in a small saucepan. Bring to a boil, then reduce heat to a simmer.
- Mix cornstarch and water together in a small bowl.
- Slowly whisk the cornstarch mixture into the simmering sauce. This will thicken the sauce slightly more.
- For a spicier sauce, add 1-2 shakes of sriracha sauce. Simmer for about 1 minute, then let sit until ready to serve.
Stir-Fry Vegetables
- Heat vegetable oil in a large skillet over medium-high heat. Sauté carrots, celery, zucchini, and broccoli until crisp-tender, about 2 minutes.
Assembly
- To serve, scoop rice and beans into the bottom of each bowl.
- Add vegetables and chicken.
- Serve teriyaki sauce on the side, or evenly drizzle about 3 tablespoons over vegetables.
Notes
- Pre-grilled chicken from stores can be used and reheated by sautéing in a little oil if short on time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 501 kcal
% Daily Value*
| Calories | 501kcal | 25% |
| Carbohydrates | 82g | 27% |
| Protein | 17g | 34% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 14mg | 5% |
| Sodium | 1751mg | 73% |
| Potassium | 792mg | 17% |
| Fiber | 8g | 32% |
| Sugar | 10g | 20% |
| Vitamin A | 7116IU | 142% |
| Vitamin C | 30mg | 33% |
| Calcium | 87mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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