Copycat Rumbi's Chicken Teriyaki Bowl

Coconut Rice
2 2/3 C. long grain white rice
2 2/3 C. water
1 can coconut milk
2 tsp. sugar

• Combine water, milk, sugar and rice in a sauce pan over medium heat bring to a boil.  Cover, reduce heat and simmer for about 18-20 minutes.

Hawaiian Teriyaki Sauce
3/4 C. Yoshida's sauce
1 tsp. soy sauce
2 tsp. chili garlic sauce
1 tsp. ginger
1/4 tsp. salt
1/2 Tbsp. of brown sugar
1 Tbsp. cornstarch
2 Tbsp. water

• Combine Yoshida's, soy sauce, chili garlic sauce, ginger, salt, and brown sugar in a small sauce pan.
• Bring to a boil over medium heat.
• Meanwhile combine cornstarch and water.
• Simmer for a couple of minutes.
• Set aside. 

Vegetables and Chicken
1 Tbsp. vegetable oil
3/4 C. grated carrots
3 celery stalks, washed and sliced
1 zucchini, chopped into small cubes
1 C. chopped broccoli florets
2 chicken breasts

• 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 6-7 minutes.
• When chicken is done cooking cut chicken breasts into small cubes.
• Top coconut rice with vegetables and chicken.
• Drizzle with Hawaiian teriyaki sauce.