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Chicken Spicy Hawaiian Teriyaki Rice Bowl

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“Something like Rumbi's. Taken from Busy Little Kitchen's blog. Substituting the chicken with grilled shrimp would be absolutely divine.”

Ingredients Nutrition

  • 1 tablespoon vegetable oil
  • 4 carrots, peeled and grated
  • 3 celery ribs, sliced
  • 1 zucchini, chopped into small cubes
  • 1 12 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)
  • Recipe for Rumbi Rice
  • 2 cups basmati rice
  • 2 12 cups water
  • 1 (14 ounce) can coconut milk (about 1 1/2 cups)
  • 12 tablespoon sugar
  • 1 (16 ounce) can red beans, drained and rinsed (black beans would be a good sub)
  • Spicy Hawaiian Teriyaki Sauce
  • 1 12 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 12 teaspoons ground ginger
  • 1 pinch salt
  • 1 large pinch brown sugar
  • 2 tablespoons cornstarch
  • 4 tablespoons cold water


  1. 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.
  2. 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.
  3. 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.).

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