Teriyaki Chicken Rice Bowl

Step 1

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.

Step 2

Stove Top: In a saucepan, combine water, coconut milk, and sugar. Stir in rice and beans. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18-20 minutes, until rice is tender.

Step 3

Combine Yoshida's sauce, soy sauce, chili garlic sauce, ginger, salt, and brown sugar in a small saucepan. Bring to a boil, then reduce heat to a simmer.

Step 4

Mix cornstarch and water together in a small bowl.

Step 5

Slowly whisk the cornstarch mixture into the simmering sauce. This will thicken the sauce slightly more than the Yoshida's sauce. For a spicier sauce, add 1-2 shakes of Sriracha sauce.

Step 6

Simmer for about 1 minute, then let sit until ready to serve.

Step 7

Heat vegetable oil in a large skillet over medium-high heat. Sauté carrots, celery, zucchini and broccoli until crisp-tender. About 2 minutes.

Step 8

To serve, scoop Hawaiian Coconut Rice with Beans into the bottom of each bowl.

Step 9

Add vegetables and chicken.

Step 10

Serve Hawaiian Teriyaki Sauce on the side, or evenly drizzle about 3 tablespoons of sauce over vegetables.