SPICY HAWAIIAN TERIYAKI CHICKEN RICE BOWL (RUMBI COPYCAT)
Provided by Amber | Dessert Now Dinner Later
Number Of Ingredients 20
Steps:
- FOR THE RICE: 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.]
- FOR THE TERIYAKI SAUCE: Combine teriyaki sauce, soy sauce, chili garlic sauce, ginger, salt, and brown sugar in a small saucepan. Bring to a boil and then reduce to a simmer. If needed for thickening, combine cornstarch and water and SLOWLY add to sauce. You want it to be slightly thicker than the jarred teriyaki 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 teriyaki sauce to it. I actually could have gone without thickening mine. Just heating it up would have been perfect.)
- FOR THE VEGETABLES & CHICKEN: Season chicken with salt & pepper & grill for 4 minutes on each side, or until cooked through. Allow chicken to rest before cutting into cubes; you can let the chicken rest while you cook the vegetables (it will help keep the juices inside.) Heat canola oil in a large skillet over medium-high heat. Add carrots, celery, zucchini, and broccoli (about equal amounts.) 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.)
Nutrition Facts : UnsaturatedFat 0 grams unsaturated fat
RUMBI RICE BOWLS WITH RUMBI RICE - COPYCAT RECIPE - (4.7/5)
Provided by MJH
Number Of Ingredients 25
Steps:
- Heat vegetable oil in a large skillet over medium-high heat. Add carrots, celery, zucchini, and broccoli 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.. *Hawaiian Coconut Rice with Red Beans (aka Rumbi Rice) 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: 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)
HOISIN CHICKEN RICE BOWLS
From Mykitchencafe: "This is very healthy and after all the chopping, it comes together in a snap. Plus, I loved the versatility of serving it with romaine lettuce and rice, or just lettuce...or just rice. You get the picture. You can serve it according to your tastes. It was absolutely delicious with both the hearty green romaine lettuce and the warm, tender rice. The chicken, mushroom, pepper mixture is out of this world with flavor and texture. Hoisin sauce is one of my favorite Asian ingredient flavors and this meal was a slam dunk, in my book."
Provided by FeelinYummy
Categories Rice
Time 35m
Yield 4 Rice Bowls, 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil over medium high heat in a large saute pan.
- Add red pepper and mushrooms and saute for 5 - 6 minutes until tender.
- Add garlic and saute an additional minute.
- Add chicken to pan and cook for 6 - 8 minutes or until cooked through.
- Stir chicken and red pepper mixture occasionally while it cooks.
- Add water chestnuts, teriyaki sauce and hoisin sauce and stir to coat the chicken and vegetables.
- Continue cooking until heated through.
- To serve, line a single serving size bowl with romaine leaves. Top with a large scoop of rice, some of the hoisin chicken, and a sprinkle of the sesame seeds and scallions.
- Alternately, you can serve the hoisin chicken mixture wrapped in lettuce leaves or omit the lettuce leaves completely and serve the chicken over rice.
Nutrition Facts : Calories 402.9, Fat 6.3, SaturatedFat 0.8, Cholesterol 38.2, Sodium 456.3, Carbohydrate 66.7, Fiber 4.4, Sugar 11, Protein 19.3
CHICKEN SPICY HAWAIIAN TERIYAKI RICE BOWL
Something like Rumbi's. Taken from Busy Little Kitchen's blog. Substituting the chicken with grilled shrimp would be absolutely divine.
Provided by gailanng
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- In a large skillet, heat the vegetable oil until shimmering. Add the prepared vegetables and saute until crisp-tender, a couple minutes. Season with salt and pepper. In a bowl, serve up a large scoop of Rumbi rice, a scoop of hot vegetables, a scoop of grilled chicken cubes, and a heavy drizzle of Spicy Hawaiian Teriyaki sauce.
- To make the rice: Combine the water, coconut milk, and sugar in a large 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. Fluff with a fork before serving.
- To make the Spicy Hawaiian Teriyaki Sauce: Combine the bottled 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 and SLOWLY add as needed for thickening (you may not need all of it.) It should be slightly syrupy; allow to simmer and thicken, about a minute. Serve warm over your rice bowls. (If you find that the sauce is too thick when it cools, just add a little more teriyaki sauce to it.).
Nutrition Facts : Calories 1240.3, Fat 34.1, SaturatedFat 20.1, Cholesterol 69.6, Sodium 4542, Carbohydrate 184.8, Fiber 13.6, Sugar 76, Protein 50
RUMBI INSPIRED RICE BOWLS
This may be turned into a freezer quick meal by slicing grilled chicken and freezing in meal size portions., and freezing steamed veggies in portion size containers, and freezing dressing in portion size containers. The peanut satay sauce recipe is a slightly modified Rachael Ray recipe.
Provided by Chef TanyaW
Categories Poultry
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Marinate chicken in your favorite teriyaki marinade.
- Grill chicken, then slice.
- Steam vegetables.
- Mix satay sauce ingredients all together and add in a little water if needed for the right consistency.
- Serve chicken, veggies, and sauce over rice.
Nutrition Facts : Calories 267.4, Fat 14.5, SaturatedFat 3.6, Cholesterol 48.4, Sodium 676.1, Carbohydrate 15.6, Fiber 2.9, Sugar 9.6, Protein 21.5
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BALI ISLAND CHICKEN RICE BOWLS - CREME DE LA CRUMB
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5/5 (2)Total Time 30 minsCategory Main CourseCalories 463 per serving
- Slice the chicken breasts in half lengthwise and pound to even thickness. Sprinkle with salt and pepper to taste. Cook in a large, greased pan or skillet over medium heat 4-6 minutes on each side until cooked through. Dice and set aside.
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- Combine Yoshida's sauce, soy sauce, chili garlic sauce, ginger, salt, and brown sugar in a small saucepan.
- To serve, scoop Hawaiian Coconut Rice with Beans into the bottom of each bowl. Add vegetables and chicken. Serve Hawaiian Teriyaki Sauce on the side, or evenly drizzle about 3 tablespoons of sauce over vegetables.
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