Hawaiian Teriyaki Chicken Bowl Rumbi Copycat

Hawaiian Teriyaki Chicken Bowls are delicious rice, chicken and veggie bowls with coconut rice, sauteed vegetables, and chicken topped with a sweet and spicy homemade teriyaki sauce!

This homemade hawaiian teriyaki chicken bowl is amazing. It tastes just like the hawaiian teriyaki chicken and rice bowl from a delicious restaurant we have here called Rumbi.
The delicious chicken bowl starts with a homemade coconut rice, topped with fresh sauteed veggies, and sauteed chicken. The vegetables are a mix of broccoli, shredded carrots, zucchini squash, and celery.

Its then topped with a homemade sweet and spicy Hawaiian teriyaki sauce. The sauce has a bit of a spicy kick, so I recommend you add a little less chili garlic sauce if you don’t want the kick. I think it blends nicely with the cool slightly sweet coconut rice.

Rumbi has red beans with their rice as well, but I like it without. If you want to add them you can mix a can of them in when you are cooking the rice.
The chicken and vegetables would be delicious served over white rice, brown rice, or noodles as well!

Mix all the ingredients together when you’re eating for the best flavor ever!
Even if you have never been to Rumbi Island Grill before, you will love this combination of flavors! But if you have been, and love these bowls as much as I do, you can now satisfy your craving without going into the restaurant.

 

Hawaiian Teriyaki Chicken Bowls

Servings: 4

Ingredients

For the Coconut Rice:

• 2 cups long grained white rice
• 2 cups water
• 1 cup coconut milk
• 1 TBS sugar

For the Hawaiian Teriyaki Sauce:

• 3/4 cup Yoshida's Sauce
• 2 tsp soy sauce
• 2 tsp chili garlic sauce (cut in half if you want the sauce less spicy)
• 1 tsp dried ginger
• 1/2 tsp salt
• 1 TBS brown sugar
• 1 TBS cornstarch
• 2 TBS water

For the Chicken and Vegetable Bowls:

• 2 large chicken breasts
• 1/2 TBS olive oil
• 3/4 cup shredded carrots
• 1 cup diced celery (3-4 celery stalks)
• 1 cup chopped zucchini (chopped into small cubes, 1 small zucchini)
• 1 cup chopped broccoli

Instructions

For the Coconut Rice:

1. Combine rice, water, coconut milk and sugar in a sauce pan over medium high heat.
2. Bring to a boil.
3. Cover, reduce heat to low and simmer for 15-20 minutes until rice is tender. Fluff with a fork.

For the Hawaiian Teriyaki Sauce:

1. Combine yoshidas sauce, soy sauce, chili garlic sauce, ginger, salt, and brown sugar in a small sauce pan. 
2. Bring to a boil over medium heat.
3. Combine cornstarch and water in a small bowl. 
4. Reduce sauce to a simmer by lowering temperature. 
5. Add cornstarch water to sauce slowly. 
6. Simmer for a couple minutes, till sauce thickens. Set aside.

For the Chicken and Vegetable Bowls:

1. Season chicken with salt and pepper and grill or cook in a saute pan for about 4 minutes on each side, or until cooked all the way through. 
2. Allow chicken to rest for a couple minutes, then cut into cubes. 
3. Heat olive oil in a large skillet over medium high heat.
4. Add carrots, celery, zucchini and broccoli. 
5. Saute vegetables, stirring occasionally, until they are crisp tender. About 5-6 minutes.
6. Serve chicken and vegetables over prepared rice in individual bowls. Drizzle hawaiian teriyaki sauce over the top of each.

Recipe Notes

**Recipe makes a lot of rice. You might not like the ratio of rice to chicken and vegetables. You can double the chicken and vegetables and sauce if you see the need. (I haven't tried halving the rice, but it should work too!)
**Rice can also be made in a rice cooker, add all ingredients to a rice cooker and cook with "white rice" option.