Copycat Rumbi Hawaiian Chicken Bowl

Coconut Rice:
2 cups long grain white rice
2 cups water
3/4 can coconut milk
1/2 T sugar
Put all ingredients in a rice cooker. Stir.  Cook until timer goes off. If you don't have a rice cooker combine water, milk, sugar, and rice in a saucepan over medium heat.  Bring to a boil.  Cover, reduce heat and simmer for about 18-20 minutes. 


Hawaiian Teriyaki Sauce
3/4 cup Yoshida's Sauce (I have also used another teriyaki sauce and it tasted fine)
1 t. soy sauce
2 t. chili garlic sauce
1 t. ginger
1/4 t. salt
1/2 T. of brown sugar
1 T. cornstarch
2 T. water
Combine Yoshidas, soy sauce, chili garlic sauce, ginger, salt, and brown sugar in small sauce pan. Bring to a boil over medium heat. Meanwhile combine cornstarch and water. Reduce sauce to a simmer. Add cornstarch water to sauce slowly, to thicken.  Simmer for a couple of minutes. Set aside.

Vegetables and Chicken
1 T. vegetable oil
3/4 cup grated carrots
3 celery stalks, washed and sliced
1 zucchini, chopped into small cubes
1 cup chopped broccoli florets
2 chicken breasts
Cut chicken breast in half (so that it will cook faster). Spice chicken breasts slightly with garlic powder, salt, pepper, and onion salt. Grill chicken breasts until thoroughly cooked. Meanwhile, put vegetable oil and vegetables in a large pan over medium heat. Saute for about 6-7 minutes (or less if you like your vegetables crispy). When chicken is done cooking, cut chicken breasts into small cubes pieces.
Top coconut rice with vegetables and chicken. Drizzle with teriyaki sauce.

Courtesy of: LIke mother, like daughter food