Chicken Teriyaki Rice Bowl Rumbi Island Grill Copycat Recipe 425

SPICY HAWAIIAN TERIYAKI CHICKEN RICE BOWL (RUMBI COPYCAT)

Spicy Hawaiian Teriyaki Chicken Rice Bowl (Rumbi Copycat) image

Provided by Amber | Dessert Now Dinner Later

Number Of Ingredients 20

Ingredients

2 1/2 cups water
1 (14oz) can coconut milk (about 1 1/2 cups; I used light coconut milk)
1/2 Tbsp sugar
2 cups long grain white rice
1 (15oz) can red beans, drained and rinsed
3/4 cups Mr. Yoshida's teriyaki sauce
1 tsp soy sauce
2 tsp chili garlic sauce (in the Asian section of the grocery store)
1 tsp fresh ginger
pinch of salt
1 Tbsp of brown sugar
1 Tbsp cornstarch, if needed
1 Tbsp COLD water, if needed
2 chicken breasts (about 2 cups, cubed)
Salt & Pepper
1 Tbsp canola oil
4 carrots, peeled and grated (approximately 1 1/2 cups)
3 celery stalks, washed and sliced (approximately 1 1/2 cups)
1 zucchini, chopped into small cubes (approximately 1 1/2 cups)
1 1/2 cups chopped broccoli florets, approximately 1/2-3/4 large head of broccoli

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

CHICKEN TERIYAKI RICE BOWL - RUMBI ISLAND GRILL COPYCAT RECIPE - (4.2/5)

Chicken Teriyaki Rice Bowl - Rumbi Island Grill Copycat Recipe - (4.2/5) image

Provided by MJH

Number Of Ingredients 13

Ingredients

Peanut Satay Sauce:
1 lb chicken breast (marinated in your favorite teriyaki marinade and grilled)
1 cup zucchini
1 cup carrot
1/2 cup celery
1 cup broccoli
rice
1/3 cup peanut butter
2 tablespoons honey
3 tablespoons soy sauce
1 garlic clove, grated
2 limes, juice
1/2 tablespoon hot sauce

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.

CHICKEN SPICY HAWAIIAN TERIYAKI RICE BOWL

Chicken Spicy Hawaiian Teriyaki Rice Bowl image

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

Ingredients

1 tablespoon vegetable oil
4 carrots, peeled and grated
3 celery ribs, sliced
1 zucchini, chopped into small cubes
1 1/2 cups chopped broccoli florets
3 -4 chicken breasts, grilled and cut into small cubes (can sub grilled shrimp)
1 recipe rumbi rice (recipe below)
1 recipe spicy hawaiian teriyaki sauce (recipe below)
2 cups basmati rice
2 1/2 cups water
1 (14 ounce) can coconut milk (about 1 1/2 cups)
1/2 tablespoon sugar
1 (16 ounce) can red beans, drained and rinsed (black beans would be a good sub)
1 1/2 cups about 1 bottle good quality thick teriyaki sauce (Mr.Yoshida's brand recommended)
2 teaspoons soy sauce
3 -4 teaspoons asian garlic sauce (Sriracha)
1 1/2 teaspoons ground ginger
1 pinch salt
1 large pinch brown sugar
2 tablespoons cornstarch
4 tablespoons cold water

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 RICE BOWLS WITH RUMBI RICE - COPYCAT RECIPE - (4.7/5)

Rumbi Rice Bowls with Rumbi Rice - Copycat Recipe - (4.7/5) image

Provided by MJH

Number Of Ingredients 25

Ingredients

Spicy Hawaiian Teriyaki Sauce:
1 Tbsp. vegetable oil
4 carrots, peeled and grated
3 celery stalks, washed and sliced
1 zucchini, chopped into small cubes
1 1/2 c. chopped broccoli florets
2 c. chicken, grilled and cut into small cubes
Rumbi Rice (see recipe below)
Spicy Hawaiian Teriyaki Sauce (see recipe below)
Hawaiian Coconut Rice with Red Beans (aka Rumbi Rice)
2 c. long grain white rice
2 1/2 c. water
1 (14oz) can coconut milk (about 1 1/2 c.)
1/2 Tbsp. sugar
1 can red beans, drained and rinsed
3/4 c. Mr. Yoshida's teriyaki sauce
(found in the grocery store by the BBQ sauces)
1 tsp. soy sauce
2 tsp. chili garlic sauce
(in the Asian section of the grocery store)
1 tsp. fresh ginger
pinch of salt
pinch of brown sugar
1 Tbsp. cornstarch
2 Tbsp. cold water

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)

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