Teriyaki Rice Bowl - Rumbi Island Grill Copycat
These teriyaki rice bowls are packed with flavor and are so easy to make plus they are packed with delicious veggies!
Servings: 4 servings
Calories: 418kcal
Ingredients
- ½-1 cup water
- 2 cups carrots chopped
- 2 stalks celery washed and sliced
- 1 large zucchini chopped into small cubes (yellow and green mix it up:)
- 1 cup chopped broccoli florets
- 3 grilled chicken breasts- cut into small cubes
- 1 can red beans
Hawaiian Teriyaki Sauce!
- 1 cup teriyaki sauce found in the grocery store by the BBQ sauces
- 1 tsp. soy sauce
- ½-2 tsp. sriracha sauce
- 1 tsp. fresh ginger
- pinch of salt
- 1 tablespoon of brown sugar
- ½ tsp. fresh garlic
- 1 Tbsp. cornstarch
- 2 Tbsp. cold water
Instructions
- In large skillet add water, beans, carrots, celery, zucchini, and broccoli.
- Steam until vegetables are crisp tender. About 5 minutes.
Hawaiian Teriyaki Sauce Instructions
- Combine teriyaki sauce, soy sauce, sriracha, ginger, salt, and brown sugar in a small saucepan.
- Bring to a boil and then reduce to a simmer.
- Combine cornstarch and water in a seperate bowl and SLOWLY add to sauce for thickening.
- Allow to simmer for about a minute.
- Cool to room temperature and serve with your rice bowls.
- Layer Rice, Grilled Chicken or steak (or both!) chopped veggies and Teriyaki Sauce on top.
- Serve immediately
Nutrition
Calories: 418kcal | Carbohydrates: 43g | Protein: 48g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 108mg | Sodium: 2907mg | Potassium: 1608mg | Fiber: 9g | Sugar: 18g | Vitamin A: 11300IU | Vitamin C: 69.3mg | Calcium: 119mg | Iron: 3.8mg