Hawaiian Teriyaki Chicken Bowls

Preparation time: 10 minutes
Total time: 30 minutes
Yield: 4 Servings

Ingredients:

For the Coconut Rice:

2 cups Jasmine rice, rinsed
2 cups water
1 cup coconut milk
1 Tbsp 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 Tbsp brown sugar
1 Tbsp cornstarch
2 Tbsp water

For the Chicken and Vegetable Bowls:

2 large chicken breasts
1/2 Tbsp 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

Directions:

For the Coconut Rice:

1. Combine rice, water, coconut milk and sugar in a sauce in a pressure cooker and place on rice setting for 6 minutes. Quick release of steam and 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 from lmld.org