Rumbi Grill Teriyaki Chicken

Here is yet another favorite meal I found the recipe for on www.favfamilyrecipes.com. They nailed this one right on the head! I used real chicken, chopped and cooked in olive oil with minced garlic, salt and pepper. I also used brown rice and instead of sugar I used Stevia (two packets). I didn't use the garlic chili paste/sauce, instead I added fresh minced garlic and a small amount of chili powder to the sauce, I didn't want it to be too spicy for Ardynn, Kyle and I use Sriracha sauce (for those of you who may not know what that is, it's an Asian chili sauce found in the ethnic food section at the grocery store. It is red with a green cap, a little bit adds a lot of heat so beware). We add just a few drops to our own bowls to add the extra kick of spice.

Here is the link along with the recipe, enjoy!

 

 

http://www.favfamilyrecipes.com/2011/04/our-version-of-rumbi-rice-bowls-with-rumbi-rice.html

Our Version of Rumbi Rice Bowls with Rumbi Rice

 

 

 

 

Ingredients

• 1 Tbsp. vegetable oil
• 4 carrots, peeled and grated
• 3 celery stalks, washed and sliced
• 1 zucchini, chopped into small cubes
• 1 1/2 c. chopped broccoli florets
• 2 c. chicken, grilled and cut into small cubes (OR you can get the pre-cooked grilled chicken strips at Costco in the deli section. It comes in a 2-pack.. use one of the packages and cut up the chicken into little cubes.. just saute the chicken for a few minutes in a skillet before serving)
• *Rumbi Rice (see recipe below)
• **Spicy Hawaiian Teriyaki Sauce (see recipe below)

Instructions

• Heat vegetable oil in a large skillet over medium-high heat. Add carrots, celery, zucchini, and broccoli (pretty much equal parts of said vegetables.. you can add more or less veggies depending on your taste). Saute ONLY until vegetables are crisp tender. About 1-2 minutes tops.
• Serve over Rumbi rice and top with chicken. Serve with Spicy Hawaiian Teriyaki Sauce on the side (about 3 Tbsp. per bowl.. you can add more or less depending on your taste).

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http://www.favfamilyrecipes.com/2011/04/our-version-of-rumbi-rice-bowls-with-rumbi-rice.html

Copyright Favorite Family Recipes 2012

*Hawaiian Coconut Rice with Red Beans (aka Rumbi Rice)
2 c. long grain white rice
2 1/2 c. water
1 (14oz) can coconut milk (about 1 1/2 c.)
1/2 Tbsp. sugar
1 can red beans, drained and rinsed
Combine all ingredients in a rice cooker. Gently stir it all together so the beans are all mixed. Place the lid on and start the rice cooker. Fluff rice with a fork before serving.
If you don’t have a rice cooker… Combine water, coconut milk, and sugar in a saucepan. Stir in rice and beans. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.
**Spicy Hawaiian Teriyaki Sauce:
3/4 c. Mr. Yoshida’s teriyaki sauce (found in the grocery store by the BBQ sauces)
1 tsp. soy sauce
2 tsp. chili garlic sauce (in the Asian section of the grocery store.. we used the one in the clear plastic jar with the green lid — if you want to make it spicier.. add more of this to the sauce)
1 tsp. fresh ginger
pinch of salt
pinch of brown sugar
1 Tbsp. cornstarch
2 Tbsp. cold water
Combine Yoshida’s, soysauce, garlic sauce, ginger, salt, and brown sugar in a small saucepan. Bring to a boil and then reduce to a simmer. Combine cornstarch and water and SLOWLY add to sauce for thickening. You want it to be slightly thicker than the Yoshida’s sauce. Allow to simmer for about a minute. Cool to room temperature and serve with your rice bowls. (If you find that the sauce is too thick when it cools, just add a little more Yoshida’s to it)